Recipe: Creamed Spinach (or collards, or chard)
from the NY Public Library exhibit, Lunch Hour NYC
Horn & Hardart's Creamed Spinach Ingredients 1 lb. raw spinach 1 tsp. sugar 2 T. butter 3/4 tsp. salt 1 1/2 T. flour 1/8 tsp. white pepper 3/4 cup milk Recipe Wash spinach. Cook in a covered pan using only the water that clings to the leaves. When done, chop fine. Melt butter in separate pan. Add flour gradually, stirring constantly until smooth consistency. Add milk slowly. Cook until thickened. Add spinach to sauce. Add seasoning. Serves 4.
Posted: to Recipes on Fri, May 24, 2013
Updated: Fri, May 24, 2013