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1800s Cooking Tips and Recipes

Cream of Spinach Soup - This is one of the very palatable and slightly green soups. Pick the leaves from two quarts of spinach; wash; throw them into a hot kettle, and shake and toss for five minutes. Drain them, saving the very small amount of water which has been formed in the kettle. Chop the leaves very fine, and press them through a sieve; return them to the kettle; add a tablespoonful of grated onion and one quart of milk. Rub together two tablespoonfuls of butter and two of flour, add them to the soup, stirring constantly until smooth and thick. Press this again through a sieve; add a teaspoonful of salt, a dash of white pepper, and serve with small squares of toasted bread.

The Ladies' Home Journal, June 1898


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