Lunch
Spinach soup
Marion Harland’s original method for Spinach soup, retained as a source transcription for modern discovery.
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.
- Pick over, wash and stem half a peck of spinach, and put over the fire in the inner vessel of a double boiler, with boiling water in the outer, and cook tender.
- add a pint of good stock;
- season with salt, pepper, a teaspoonful of sugar and a pinch of mace;
- bring to a quick boil to keep the color, stir in a tablespoonful of butter rolled in a teaspoonful of flour, and cook one minute.
Historical transcription
Source method
- 1
Pick over, wash and stem half a peck of spinach, and put over the fire in the inner vessel of a double boiler, with boiling water in the outer, and cook tender. Rub through your vegetable press back into the saucepan; add a pint of good stock; season with salt, pepper, a teaspoonful of sugar and a pinch of mace; bring to a quick boil to keep the color, stir in a tablespoonful of butter rolled in a teaspoonful of flour, and cook one minute.
Nutrition pending
No invented nutrition numbers.
WorkLife will publish nutrition and scalable serving quantities only after this historical transcription receives a measured modern adaptation.