Dessert
Cream of spinach soup
Cream of spinach soup, preserved from Marion Harland’s 1903 cookbook with ingredient cues including wash a half peck of spinach and put it into a saucepan with a scant quart of water.
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.
- Wash a half peck of spinach and put it into a saucepan with a scant quart of water.
- Cook together a tablespoonful of flour and one of butter and pour upon them a quart of hot milk.
Historical transcription
Source method
- 1
Wash a half peck of spinach and put it into a saucepan with a scant quart of water. Boil until tender, then chop very, very fine, and run through a sieve. It should be like a soft green paste. Cook together a tablespoonful of flour and one of butter and pour upon them a quart of hot milk. Stir until smooth, add the spinach, boil up once, season and serve.
Nutrition pending
No invented nutrition numbers.
WorkLife will publish nutrition and scalable serving quantities only after this historical transcription receives a measured modern adaptation.