Lunch
Spinach Soup
Farmer’s concise method for Spinach Soup, transcribed from the public-domain 1910 cookbook.
Prep, cook, and serving values are clearly labeled editorial estimates. This transcription still needs a verified yield and modern kitchen adaptation before WorkLife will allow it to create a shopping cart.
From the cited source
Source ingredient cues
These cues were extracted from the historical method for discovery. Use the complete source method and citation alongside them.
- 4 cups White Stock II or III
- 2 quarts spinach
- 3 cups boiling water
- 2 cups milk
- ¼ cup butter
- ⅓ cup flour
- Salt
- Pepper
Historical transcription
Source method
- 1
Wash, pick over, and cook spinach thirty minutes in boiling water to which has been added one-fourth teaspoon powdered sugar and one-eighth teaspoon of soda; drain, chop, and rub through sieve; add stock, heat to boiling-point, bind, add milk, and season with salt and pepper.
Nutrition pending
No invented nutrition numbers.
WorkLife will publish nutrition and scalable serving quantities only after this historical transcription receives a measured modern adaptation.