Title: Creamed Spinach
Categories: Penn Vegetable
Yield: 1 Servings
| 1/4 | | Spinach |
| 1 | ds | Pepper |
| 1 | tb | Butter |
| 3/4 | c | Milk |
| 1/2 | ts | Salt |
| 1/8 | ts | Nutmeg |
| 2 | ts | Flour |
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.