Presented as published in 1914. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
nut-free
Spinach Soup
From The Henderson cook book, 1914
Serves 6
A modern interpretation · AI-generated from the original record
Ingredients
- Four cups of white stock
- 2 quarts of spinach
- 3 cups of water in which the spinach was cooked
- 2 cups of milk
- 1/4 cup of butter
- 1/3 cup of flour
- 1/4 teaspoonful of powdered sugar
- 1/8 teaspoon of soda
Method
Wash and cook spinach in boiling water with soda for 30 minutes.
Drain, chop, and rub through a sieve.
Add the cooking water to the mixture and bring to a boil.
Thicken with butter and flour, then add milk, bring to a boil again, and season to taste.
As published
This recipe was extracted from The Henderson cook book (1914) by First Baptist Church (Henderson, N.C.). Ladies' Aid Society, page 3. The excerpt below is the record exactly as published.
SPINACH SOUP. Four cups of white stock (broth in which veal or chicken has been cooked), 2 quarts of spinach, 3 cups of water in which the spinach was cooked, 2 cups of milk, *4 cup of butter, 1-3 cup of flour, salt and pepper, ^4 teaspoonful of powdered sugar, 1-8 teaspoon of soda
Cook this with the app: pantry check, scaling, and the assistant.