Recipe or source entry
Spinach with Cream
Prepare the spinach as above, season with a little nutmeg, salt, and two ounces of fresh butter; stir it over the fire until quite warm; then add a gill of cream, two pats of butter, and a good dessert-spoonful of pounded sugar; work the whole well together over the fire, and dish up the spinach as directed in the foregoing article.
Source and transcription details
- Source
- Francatelli, 1868 edition
- Content status
- transcription
- Review status
- imported-unreviewed
- Legacy file
public/chapter16/spinach-cream.html- Legacy revision
8531e8373e9b- Source checksum
b4d0b542964b63e48eea0050ae4205d97e00aec5ee4e51eff6295e350214bbf3- Legacy text checksum
83b7961f744823081c21e78c723b982da6f5bb2fe1c9f5dd86a549265d10ab12
Cite this page
Spinach with Cream. Charles Elmé Francatelli, in The Cook's Guide and Housekeeper's & Butler's Assistant (1868), digital transcription.
https://www.thecooksguide.com/chapter16/spinach-cream.html