Thursday, June 22, 2017

Classic Spinach a la Bechamel (1896)

"To boil spinach, remove roots, carefully pick over (discarding wilted leaves), and wash in several waters to be sure that it is all free from sand.  When young and tender, put in a stew pan, allow to heat gradually, and cook 25 minutes, or until tender in its own juices.

"Old spinach is better cooked in boiling salted water, allowing two quarts water, to one peck spinach.  Drain thoroughly, and chop finely.  The green color of the spinach is better retained by cooking in a large quantity of water in an uncovered vessel.

"Put 3 tablespoons butter in a hot omelet pan.  When melted, add one-half peck chopped spinach.  Cook 3 minutes. Sprinkle with 2 tablespoons flour, stir thoroughly, and add gradually 3/4 cup milk.  Cook 5 minutes."

(Origin - "Fannie Farmer 1896 Cook book - The Boston Cooking School" by Fannie Merritt Farmer, republished in 2011.)  

More "Lost" Vegetable Recipes
Mushrooms Bourguignon in Wine (1963)
Wilted Dandelions and Wild Onions (1830)

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