Estimated Nutrition (whole recipe, rough)
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Milk | 1 cup (244ml) whole | 149 |
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Spinach | 1 cup raw (30g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- one pound of spinach
- one teaspoonful salt
- two cups of milk in double boiler
- two tablespoonfuls of but- ter
- one cup of the spinach pulp
- half cup of cream
- one egg di- luted
- salt
- pepper
Directions
Wash one pound of spinach, put it on to cook without adding water — there is enough that clings to the leaves to cook it — one teaspoonful salt, a small onion sliced. When tender, mash through a strainer or puree sieve. Scald two cups of milk in double boiler, melt in sauce pan two tablespoonfuls of but- ter, stir into it one of flour. When blended, stir it into the hot milk. Cook ten minutes, then add one cup of the spinach pulp and the yolk of one egg di- luted with a half cup of cream. Cook ten more min- utes. Season with salt and pepper.