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Preparation info

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Appears in

The Settlement Cook Book

By Lizzie Black Kander

Published 1903

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  • ½ pk. spinach
  • 2 tablespoons butter or fat
  • 1 teaspoon chopped onion
  • 2 tablespoons bread crumbs or flour
  • ½ teaspoon salt
  • teaspoon pepper
  • 1/16 teaspoon nutmeg
  • 1 cup soup stock or meat gravy and hot water


Pick off the roots and the decayed leaves, wash in three or four waters. Put the spinach in a large kettle without water Let cook slowly, until some of the juice is drawn out, then boil about 15 minutes or until tender.

Drain and chop very fine with empty baking powder can. If spinach is old, cook in 1 quart of boiling, salted water.

Heat the butter in a spider, add the onions and brown, then the bread crumbs or flour and the seasoning, and gradually the soup stock or gravy and hot water, then add the spinach. Heat through and if desired stir in 2 raw eggs and garnish with poached or hard cooked eggs, sliced.