SPINACH

a vegetable, cultivated in many varieties, which is becoming increasingly popular both boiled as "greens" and in soups. When well cooked, it is about as health-giving an article as can be imagined.

The best varieties are the Broad-leafed, Savoy or Curly-leafed, Prickly-leafed and New Zealand. It is essential that only young leaves be purchased, as old leaves are coarse and not very palatable except after long and careful cooking. Much of that sold in Northern stores during the winter comes from the Southern States. Large quantities are also raised in hothouses.

The strong green of spinach is employed to color pickle-vinegar and for many other food purposes.

added by the pass

Recipes that use spinach

60 dishes across the Historical Foodie library call for spinach.

The Epicurean · 53

No. 1049 Mussels Stuffed a la Toulousaine Moules Farcies a la Toulousaine
No. 1460 Tenderloin of Beef a la Travers—Whole Filet de Boeuf a la Travers--Entier
No. 1480 Brains a la Chassaigne Cervelles a la Chassaigne
No. 1521 Kernel of Veal with Thickened Gravy Noix de Veau au jus lie
No. 154 To Prepare Decorated Quenelles, Molded Quenelles and Pocket Quenelles Pour Preparer les Quenelles Decorees, Moulees et a la Poche
No. 1644 Saddle of Mutton, Duchess Style Selle de Mouton, a la Duchesse
No. 1657 Sheep's Tongues, Ecarlate with Spinach Langues de Mouton Ecarlate aux Epinards
No. 1661 Baron of Yearling Lamb a la de Rivas Baron d'Agneau Tardif a la de Rivas
No. 172 Sugars of Different Colors, and Icing Sugar Sucres de Differentes Couleurs et Sucre a glace Impalpable
No. 1771 Bacon—Smoked—with Spinach, English Style Petit Sale Fume aux Epinards a l'Anglaise
No. 1791 Ham with Spinach-Boiled Jambon Bouilli aux Epinards
No. 1792 Virginia Ham with Stringed Eggs (jambon de Virginie aux Œufs Files
No. 182 White Stock for Meats and Vegetables Blanc pour cuisson de Viandes et Legumes
No. 232 Consomme a la Florentine Consomme a la Florentine
No. 2465 Chicken Breasts a la Renaissance Filets de Poulet a la Renaissance
No. 248 Cream of Asparagus with Croutons Souffles or Asparagus Tops Creme d'Asperges aux Croutons Souffles ou aux pointes d'Asperges
No. 2489 Galantine of Gosling, Melon-Shaped Galantine d'Oison en Forme de Melon
No. 2820 Spinach with Bechamel Sauce and with Cream Epinards a la Bechamel et a la Creme
No. 2821 Spinach a la Noailles Epinards a la Noailles
No. 2822 Spinach a la Rougemont Epinards a la Rougemont
No. 2823 Spinach, English Style Epinards a l'Anglaise
No. 2892 Green Omelet with Fine Herbs, Spinach, or with Sorrel Crusts Omelette Verte aux Fines Herbes aux Croutes d'Epinards ou d'Oseille
No. 293 Calf's Feet Soup, English Style Potage Pieds de veau a l'Anglaise
No. 2933 Poached Eggs with Spinach Œufs Poches aux Epinards
No. 297 Chartreuse Soup Potage a la Chartreuse
No. 306 D'Osmont Soup Potage a la D'Osmont
No. 3070 Omelet with Puree of Spinach—Sweet Omelette Sucree a la Puree d'Epinards
No. 326 Montorgueil Soup Potage a la Montorgueil
No. 329 Mutton a la Cowley and Mutton Hochepot Mouton a la Cowley et Mouton a la Hochepot
No. 3448 Columbia Ice Cream Creme a la Columbia
No. 3454 Pistachio Ice Cream Creme aux Pistaches
No. 3475 Italian Mousse Mousse a l'Italienne
No. 3566 Montelimar with Hazel-Nut Cream Montelimar a la Creme aux Noisettes
No. 3679 Preserved Greengages Reines-Claude Confites
No. 3680 Preserved Limes Limons Confits
No. 37 Vegetable Colors Couleurs Vegetales
No. 434 Berchoux Sauce Sauce a la Berchoux
No. 449 Chivry Sauce Sauce a la Chivry
No. 473 Green Sauce Sauce Verte
No. 474 Green Hollandaise Sauce Sauce Hollandaise Verte
No. 51 To Prepare Croutons for Soups, Roasts, Vegetables, Eggs, Etc. (pour Preparer les Croutons Pour les Soupes, Rotis, Legumes Œufs, etc.

365 Dishes of All Nations · 2

Bombay Spinach Indian
German Stewed Brains German

Cooking in Old Créole Days · 5

… and 12 more recipes use spinach.