Presented as published in 1903. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
vegetariannut-free
Spinach Soup
From Kentucky receipt book, 1903
Serves 6
A modern interpretation · AI-generated from the original record
Ingredients
- 1 peck of spinach
- piece of butter size of an egg
- 1 onion chopped fine
- 2 tablespoons flour
- 2 quarts water
- 3 yolks
Method
Wash and chop spinach.
Fry onion in butter, add flour, then spinach and water.
Simmer for 30 minutes, strain, and season.
Add yolks dissolved in cream before serving.
As published
This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 4. The excerpt below is the record exactly as published.
Spinach Soup. Use 1 peck of spinach, wash it thoroughly and chop fine, put piece of butter in saucepan, size of an egg; when hot add 1 onion chopped fine; fry until brown, then add 2 tablespoons flour, stir a few minutes. Add chopped spinach, stir well, then add 2 quarts wator. Let it simmer half an hour, put through sieve, season just before serving. Add 3 yolks
Cook this with the app: pantry check, scaling, and the assistant.