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SPINACH SOUP

(Soups) - (The International Jewish Cook Book)







Wash, pick over and cook two quarts of spinach for twenty minutes;
drain, chop and rub through a sieve and return to the water in which it
was cooked, add one-half cup of chopped onions, cook until thoroughly
done, thicken with a white sauce made by melting two tablespoons of
butter to which is added two tablespoons of flour; stir until smooth,
add two cups of milk; season with one-half teaspoon of salt and pepper
and add the spinach mixture.

Other Recipes


Sorrel And Spinach Soup

To one quart of sorrel add a handful of spinach and a few lettuce

leaves. Put them in a frying pan with a large piece of butter and cook

until done. Add two quarts of boiling water, season with salt and pepper

and just before serving add two eggs well beaten into a gill of cream.

This is an excellent soup for an invalid.

Other Recipes


Spinach Soup

1 tablespoon cooked chopped spinach

2/3 cup chicken stock

1 egg yolk

1 tablespoon heavy cream

Salt and pepper



Cook spinach with stock eight minutes. Rub through a puree strainer,

reheat, add egg yolk slightly beaten, cream, and seasoning.

Other Recipes


Spinach Soup

1/2 peck spinach

2 tablespoons butter

1 1/2 tablespoon sugar

1 1/2 teaspoons salt

1 small onion

1 pint rich milk

2 tablespoons flour

1/2 cup water



Put spinach in double boiler with the butter and water. Let simmer

slowly until all the juice has been extracted from the spinach.



Fry the onion and add. Now thicken with the flour blended with the water

and strain. Add the milk very hot. Do not place on the fire after the

milk has been added.



Half cream instead of milk greatly improves flavor.

Other Recipes


Spinach Soup

Put one quart of spinach, (cost five cents,) to boil in a

large pot, full of boiling water, well salted with two tablespoonfuls of

salt; cover until it boils up once; then remove the cover, and with a

wooden spoon press the spinach under water as fast as it rises to the

surface; boil it steadily only until it is tender; then drain it; run

plenty of cold water from the faucet over it, while it is still in the

colander; drain it again, chop it fine, and pass it through a kitchen

sieve with the aid of a wooden spoon; boil one quart of milk, (cost

eight cents,) and one quart of water; add the spinach to it, thicken it

by stirring in two tablespoonfuls of corn starch dissolved in cold milk;

season it with one teaspoonful of salt, quarter of a saltspoonful of

white pepper, and the same of nutmeg; (cost of seasoning one cent,) and

serve it as soon as it boils up. It costs only fifteen cents, and is

delicious.



Soup can be made from any green vegetable or herb in the same way.









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