{"id":3816,"slug":"cream-of-spinach","title":"CREAM OF SPINACH","description":"From Fifty-two Sunday dinners: A book of recipes (1913) by Elizabeth O. Hiller.","ingredients_raw":["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 and celery salt."],"ingredients_norm":["peck spinach","cold water","bay leaf","salt","shortening","milk","onion","flour","heavy cream","cayenne pepper and celery salt"],"steps":["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."],"categories":[],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":null,"servings":null,"yield_text":null,"difficulty":null,"source_name":"gutenberg","source_url":"https://www.gutenberg.org/ebooks/31534","source_ref":"pg:31534:65","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"6cbd115443171561275849da34f7328b296014143a948a5d5762f7dd607cda33","created_at":"2026-08-02T15:44:24Z","updated_at":"2026-08-02T16:16:48Z","notice":"Historical recipe (1913), reproduced as published: it may reflect its era's ingredients, language, and food-safety practices. Apply modern judgment on cooking temperatures and preservation.","url":"https://recipecontextprotocol.com/recipes/cream-of-spinach"}