Preparation info

    • Difficulty


Appears in

The Boston Cooking-School Cook Book

By Fannie Merritt Farmer

Published 1896

  • About


  • 4 cups White Stock II. or III.
  • 2 quarts spinach.
  • 3 cups boiling water.
  • 2 cups milk.
  • ¼ cup butter.
  • cup flour.
  • Salt.
  • Pepper.


    Cook spinach thirty minutes in boiling water; drain, chop, and rub through sieve; add stock, heat to boiling point, bind, add milk, and season with salt and pepper.