Recipes > Soup > Cream of Spinach

Cream of Spinach


  • 1/2 peck spinach
  • 6 cups cold water
  • 1/2 small bay leaf
  • 1 1/2 teaspoons salt
  • 3 tablespoons cottolene
  • 2 cups milk
  • 2 slices onion
  • 3 tablespoons flour
  • 1/2 cup heavy cream
  • cayenne pepper
  • celery salt


Cook spinach in water thirty minutes. Drain, chop, and rub through sieve. Scald milk with onion and bay leaf. Melt Cottolene in sauce-pan, add flour, stir to a smooth paste, pour on slowly scalded milk (first removing onion and bay leaf), stirring constantly. Add seasonings, spinach pulp; cook five minutes and serve with cream, whipped stiff. Sprinkle each portion with finely chopped parsley.


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Fifty-Two Sunday Dinners (1913).

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