Spinach Gratin with Eggs (1952)

• 1 lb fresh spinach
• 3 tbspns butter, melted
• 2 tbspns, finely chopped onion
• 1/2 clove garlic, mashed
• 1/2 cup grated cheese
• 1 cup milk, scalded
• 3 eggs separated
• 3/4 tspn salt
• Few grains pepper

Wash, drain, and chop spinach fine.  Cook onion and garlic slowly in butter until onion is soft and tender. Add spinach and toss lightly in the butter until "wilted" but still slightly crisp. Set aside.

Add cheese to hot milk.  Heat until cheese melt. Blend until smooth. Beat egg whites until stiff but not dry. With the same egg beater, beat egg yolks until thick and lemon-colored. Gradually stir in hot milk. mixing well. 

Pour egg yolk mixture over spinach. Mix thoroughly. Add seasonings. Fold in beaten egg whites. Spoon mixture lightly into buttered 1 or 1-1/2 quart casserole. Bake in moderate oven (350 degrees) until puffed and  delicately browned, about 25 to 30 minutes. Top should be firm to the touch. Makes 4 to 6 servings.

(Origin - "The Book of Good Neighbor Recipes" by Maxine Erickson, Homemaker, and Joan M. Rock, Home Economist,1952.)

More "Lost" Spinach Recipes

Shrimp Rockefeller (1968)

Puree of Spinach with Madeira Wine (1970)

Cream of Spinach Soup with Egg Yolks (1976)