Archive recipe

Spinach Dressed With Cream, à la Française

Name: Spinach Dressed With Cream, à la Française
Ingredients: 2 pailfuls of spinach; 2 tablespoonfuls of salt; 2 oz. of butter; 8 tablespoonfuls of cream; 1 small teaspoonful of pounded sugar; a very little grated nutmeg

A historic Victorian British dish of pailfuls of spinach, butter, cream, sugar and very little grated nutmeg. Adapted from Spinach Dressed With Cream, à la Française, from The Book of Household Management (1861).

Adapted from Spinach Dressed With Cream, à la Française, in The Book of Household Management (1861), preserved in the Open Recipe Archive's The Victorian British Kitchen 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/victorian-britain/recipes/spinach-dressed-with-cream-la-fran-aise.md.

The dish

2 of 6 items checked

Spinach Dressed With Cream, à la Française

www.gutenberg.org

2 of 6 items checked · 4 aisles

Produce

2pailfuls of spinach

Dairy & Eggs

2 ozbutter
8 tbspcream

Pantry / Durable

1 small teaspoonsugarChecked by You

Spices & Seasoning

2 tbspsaltChecked by You
1very little grated nutmeg

Cooking Instructions

Boil and drain the spinach as in recipe No. 1155
chop it finely, and put it into a stewpan with the butter
stir over a gentle fire, and, when the butter has dried away, add the remaining ingredients, and simmer for about 5 minutes
Previously to adding the cream, boil it first, in case it should curdle
Serve on a hot dish, and garnish either with sippets of toasted bread or leaves of puff-paste

Adapted from Open Recipe Archive · The Book of Household Management (1861; archive record marked public domain). View a published recipe at Project Gutenberg (opens in a new tab)