| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy | Dutch | Penndutch, Vegetables | 1 | Servings |
INGREDIENTS
| 1/4 | Spinach (peck) | |
| 1/2 | ts | Salt |
| 1 | ds | Pepper |
| 1/8 | ts | Nutmeg |
| 1 | tb | Butter |
| 2 | ts | Flour |
| 3/4 | c | Milk |
INSTRUCTIONS
Pick over and wash spinach thoroughly. Add salt and cook until tender. Do not add water. Chop the spinach very fine. Melt the butter in a saucepan, add the flour and blend. Slowly add the milk and stir constantly until mixture thickens. Combine with the chopped spinach, add the pepper and nutmeg and serve. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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