A Recipe from Quick Dishes for the Woman in a Hurry (1955)
About the Recipe
This is a delightful creamed spinach recipe, and as it says a truly quick dish. A friend of mine compared it (much to my delight) to the creamed spinach at Peter Luger’s. While I’m not that talented in the kitchen, this was a lovely way to eat spinach.
One quick note – really really drain that spinach. I didn’t drain it enough and the end result was a little liquid-y for my taste. But the flavor was good, and I’ll make it again, especially given as quick and easy as it was.
About the Book
I happened upon this book in a set called Cooking Magic released by the Culinary Arts Institute at a flea market here in High Falls. The set I have includes several booklets, clearly lovingly collected over time. While the recipes themselves can be a challenge, I’ve not yet had one that’s turned out poorly.
1 lb. spinach
1/4 cup cream
2 T butter or margarine
1 T minced onion
1 t prepared horse-radish
1/2 t salt
1/4 t monosodium glutamate
1/8 t pepper
Remove stems, roots, and bruised leaves from spinach. Wash thoroughly by lifting up and down in cold water. Lift leaves out of water each time. When free from sand and gritty material, place spinach in heavy saucepan. Cook in a partially covered pan with only the water which clings to the leaves after final washing for 8-10 minutes.
Drain cooked spinach and chop. Return spinach to saucepan. Add cream, butter, onion and horse-radish, and the mixture of the salt, monosodium glutamate, and pepper, and stir to blend. Return to heat; cook until heated thoroughly.
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