Estimated Nutrition (whole recipe, rough)
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Butter | 1 tbsp (14g) | 102 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| 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
- two tablespoonfuls of salt
- two ounces of butter
- eight tablespoonfuls of cream
- a tablespoonful of butter rolled in f^our
- two pailfuls of spinach
- one small teaspoonful of pow- dered sugar
- pepper
- salt
Directions
Two pailfuls of spinach, two tablespoonfuls of salt, two ounces of butter, eight tablespoonfuls of cream, one small teaspoonful of pow- dered sugar and a very little nutmeg. Boil and drain the spinach, chop it fine and put it in a saucepan, with the butter; stir it over a gentle fire, and when the butter has dried away add the remaining ingredients and simmer about five minutes previously to pouring in the cream for fear it may curdle. Serve on a hot dish and garnish either with pieces of toasted bread or leaves of puff paste.
Pare, seed and quarter ; cook in salted boiling water, until soft ; mash in a colander ; rub through it and put back into a saucepan, with a tablespoonful of butter rolled in f^our ; a few tablespoonfuls of milk • pepper and salt to taste ; stir until it begins to bubble; then pour into a deep dish. Squash and pumpkin are very good either boiled, sliced, broiled or fried, or made into fritters like oyster plant.