Time: 10 to 15 minutes to boil the spinach; 10 minutes to stew with the cream.
Sufficient for 5 or 6 persons.
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
Directions
Wash spinach thoroughly
Put it into a very large saucepan, with about 1/2 pint of water, just sufficient to keep the spinach from burning, and the above proportion of salt
Press it down frequently with a wooden spoon, that it may be done equally
Boil for rather more than 10 minutes, or until it is perfectly tender
Drain, and chop it finely
Put it into a stewpan with the butter; stir over a gentle fire, and, when the butter has dried away, add the remaining ingredients; previously to adding the cream, boil it first, in case it should curdle.
Simmer for about 5 minutes
Serve on a hot dish, and garnish either with sippets of toasted bread or leaves of puff-paste
Source: The Book of Household Management by Isabella Beeton (1859)
Snow Eggs
