Creamed Spinach

Title:
Creamed Spinach

Yield:
1 Servings

Categories:
Penndutch,
Vegetables




Ingredients:





   1/4    Spinach (peck)


   1/2 ts Salt


     1 ds Pepper


   1/8 ts Nutmeg


     1 tb Butter


     2 ts Flour


   3/4 c  Milk






 Pick over and wash spinach thoroughly. Add salt and cook until tender. Do


 not add water. Chop the spinach very fine. Melt the butter in a saucepan,


 add the flour and blend. Slowly add the milk and stir constantly until


 mixture thickens. Combine with the chopped spinach, add the pepper and


 nutmeg and serve. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes,


 Culinary Arts Press, 1936.


 


 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini