Recipe: Creamed Spinach (or collards, or chard)

from the NY Public Library exhibit, Lunch Hour NYC

Horn & Hardart's Creamed Spinach 


  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 


  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. 

Support our work by volunteering or making a donation.