Spinach, Plain Boiled from The Picayune's Creole Cook Book by The Times Picayune Publishing Company
Always select young and tender Spinach. Carefully pick it over, and reject all wilted leaves and coarse fibers and nerves. Cut off the roots. Wash and drain it well in cold water, and press out all...
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Cooking tools:
- Pot
- Stove
- Paring knife
- Cutting board
- Colander
- Measuring cup
Ingredients
- ½ Peck of Fresh Young Spinach
- A Cupful of Water
- A Tablespoonful of Butter
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