Spinach Salad
Ingredients
Directions
Gather and prepare
Mix Gussie Pfau.
Pick spinach.
Add pepper, cold boiled tongue, lemon juice, hard-boiled eggs, mayonnaise and salt.
Make the mixture
Cook spinach.
Drain spinach.
Cut spinach fine.
Season with salt, pepper, and lemon juice.
Add butter.
Pack mixture into slightly buttered molds.
Chill.
Serve
Arrange on circle of cold tongue and lettuce leaf, garnished with hard-boiled eggs.
Serve with mayonnaise.
Nutrition, whole recipe (rough)
What these numbers assume: 2 portions
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Lemon | juice of 1 lemon (48ml) | 12 |
| Salt | 1 tsp (6g) | 0 |
One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures. See the original page.
Photo for illustrative purposes only · Contact us to use it
Explore the science
What each ingredient does
- Lemon juice
- Adds acidity that brightens the flavor and balances the richness of the mayonnaise and butter.
The step that matters
Drain spinach. Cooked spinach holds a lot of water. Draining it well keeps excess liquid from thinning the seasoned mixture, so it packs firmly into the molds and holds its shape when chilled.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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