Archive recipe

Cream of Spinach

Name: Cream of Spinach
Ingredients: spinach; four ounces of fresh butter; a little grated nutmeg; a teaspoonful of salt; two quarts of strong stock; a tablespoonful of butter; a teaspoonful of granulated sugar

A historic early American dish of spinach, fresh butter, nutmeg, strong stock and butter. Adapted from Cream of Spinach, from The Whitehouse Cookbook (1887).

Adapted from Cream of Spinach, in The Whitehouse Cookbook (1887), preserved in the Open Recipe Archive's Ye Old American Recipe Book collection and marked public domain. The method is condensed from the original and the quantities are restated in modern units; see the archive record at https://github.com/AdamBouhmad/open-recipe-archive/blob/main/collections/ye-old-american/recipes/cream-of-spinach.md.

The dish

2 of 7 items checked

Cream of Spinach

www.gutenberg.org

2 of 7 items checked · 4 aisles

Produce

spinach

Dairy & Eggs

4 ozfresh butterChecked by You
1 tbspbutter

Pantry / Durable

2 quartsstrong stockChecked by You
1 tspgranulated sugar

Spices & Seasoning

nutmeg
1 tspsalt

Cooking Instructions

Pick, wash and boil enough spinach to measure a pint, when cooked, chopped and pounded into a soft paste
Put it into a stewpan with four ounces of fresh butter, a little grated nutmeg, a teaspoonful of salt
Cook and stir it about ten minutes
Add to this two quarts of strong stock; let boil up, then rub it through a strainer
Set it over the fire again, and, when on the point of boiling, mix with it a tablespoonful of butter, and a teaspoonful of granulated sugar

Adapted from Open Recipe Archive · The Whitehouse Cookbook (1887; archive record marked public domain). View a published recipe at Project Gutenberg (opens in a new tab)