Estimated Nutrition (whole recipe, rough)
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Spinach | 1 cup raw (30g) | 7 |
| 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
- 2 tablespoonfuls of salt
- 1 teaspoonful of flour
- 8 tablespoonfuls of good gravy
- 2 pailfuls of spinach
- 6 persons
Directions
1157. INGREDIENTS.--2 pailfuls of spinach, 2 tablespoonfuls of salt, 2 oz. of butter, 1 teaspoonful of flour, 8 tablespoonfuls of good gravy; when liked, a very little grated nutmeg.
_Mode_.--Pick, wash, and boil the spinach, as in recipe No. 1155, and when quite tender, drain and squeeze it perfectly dry from the water that hangs about it. Chop it very fine, put the butter into a stewpan, and lay the spinach over that; stir it over a gentle fire, and dredge in the flour. Add the gravy, and let it boil _quickly_ for a few minutes, that it may not discolour. When the flavour of nutmeg is liked, grate some to the spinach, and when thoroughly hot, and the gravy has dried away a little, serve. Garnish the dish with sippets of toasted bread.
_Time_.--10 to 15 minutes to boil the spinach; 10 minutes to simmer in the gravy.
_Average cost_ for the above quantity, 8d.
_Sufficient_ for 5 or 6 persons.
_Seasonable_.--Spring spinach from March to July; winter spinach from October to February.
_Note_.--For an entremets or second-course dish, spinach, dressed by the above recipe may be pressed into a hot mould; it should then be turned out quickly, and served very hot.