Cream of Spinach Soup from The Picayune's Creole Cook Book by The Times Picayune Publishing Company
Wash and boil one-half peck, or four pints of Spinach; this quantity will measure one pint when cooked, chopped and pounded into a fine paste. Then put it into a stewpan with four ounces of fresh b...
Login or Signup to bookmark recipes from your favorite sites, build shopping lists, and create your own recipes. For the cooking instructions, visit the original recipe at app.ckbk.com.
Cooking tools:
Ingredients
- ½ Peck or Four Pints of Spinach
- 8 Tablespoonfuls of Butter
- 2 Quarts of Oyster Liquor
- A Tablespoonful of Salt
- A Teaspoonful of Granulated Sugar
- ¼ of a Grated Nutmeg
Ready to cook this?
Turn these ingredients into a shopping list you can check off as you shop.
Free account required. Already a member? You can sign in on the next step.
More dinner inspiration, straight to your inbox
Get recipes worth saving and practical cooking tips. No account needed.
More Like This
Pistachio Ice Cream from The Picayune's Creole Cook Book by The Times Picayune Publishing Company
app.ckbk.com
Cream of Asparagus Soup from The Picayune's Creole Cook Book by The Times Picayune Publishing Compan
app.ckbk.com
Spinach a la Cuisiniere from The Picayune's Creole Cook Book by The Times Picayune Publishing Compan
app.ckbk.com
Cream of Rice Soup from The Picayune's Creole Cook Book by The Times Picayune Publishing Company
app.ckbk.com
Cream of Celery Soup from The Picayune's Creole Cook Book by The Times Picayune Publishing Company
app.ckbk.com
Green (Spinach) from The Picayune's Creole Cook Book by The Times Picayune Publishing Company
app.ckbk.com
Spinach, Plain Boiled from The Picayune's Creole Cook Book by The Times Picayune Publishing Company
app.ckbk.com
Cream of Spinach Soup Recipe
awesomecuisine.com