Here are four spinach recipes from ladies in the San Francisco area in 1921. The spinach recipes are Spinach in Blankets, Bavarian Spinach, Spinach Souffle and a way to prepare spinach. The Spinach in Blankets is a ravioli recipe. The Bavarian Spinach includes egg and bacon or ham. All of these spinach recipes sound really good!
Ms. Frisbie’s Spinach In Blankets Recipe
Wash and pick over spinach and boil until tender in a very little water; drain and chop fine, put a tablespoon of butter into a frying pan and when melted add one onion which has been finely minced. When onion is browned add the spinach and set on the back of the range to simmer for ten or fifteen minutes, then cool. Mix the usual noodle dough of one egg, slightly beaten; one-half teaspoon of salt and as much flour as can be worked in, making a very stiff dough. Knead, toss on a slightly floured board and roll out very thin. When partly dried, cut into five-inch squares, fill each square with two or three tablespoons of the spinach and press the edges firmly together. Drop into beef broth or boiling salted water and cook about ten minutes, or until the dumplings rise to the top. Place on a warm platter and pour over all a tablespoon of melted butter to which a small amount of browned bread crumbs has been added.
Minnie Frisbie, 582 East William street, San Jose – San Francisco Chronicle – 3 Apr 1921
Ms. Knapp’s Bavarian Spinach Recipe
One quart spinach puree, one cup fried diced bacon or ham, four hard-boiled eggs, two tablespoons flour, several sprigs fresh thyme; season with salt, paprika and pinch of nutmeg, garnish with triangles of buttered toast. Spinach being a premier vegetable, it is therefore also a particular thing to prepare. Soak your spinach in plenty of clod water, to which add a cup of strong vinegar; the acid will loosen and kill the small bogs and snails clinging to the leaves, so they fall to the bottom. About ten minutes soaking will do the work. Then wash in at least two more cold waters to remove all the grit.
Into a glazed saucepan left the spinach out of the last water, leaving a little water clinging to the leaves; this will be enough to cook the vegetable add to this while cooking several sprigs of fresh thyme. When cooked, drain the surplus water off in a colander. (This surplus water can be used to color soups, sauces, ice cream and blanc mange.) Now run spinach through food grinder (large holes), fry your bacon or ham dice a golden brown in a skillet, remove dice, add two tablespoons of flour to fat in skillet and also let it color to a golden brown, add a little hot water or soup stock to make a brown sauce. Chop up your four hard-boiled eggs, not too fine, and season, giving the whole mess a good stirring and a little boiling to soften the bacon or ham dice. Garnish with buttered toast cut in fancy shapes. This will almost make a full meal by itself for a light eater.
Ms. Otto Knapp, Mayfield – San Francisco Chronicle – 17 Apr 1921
Mrs. De Graf’s Spinach Souffle Recipe
One cup spinach puree, 2 tablespoons butter or substitute, 2 tablespoons flour, 1/2 teaspoon salt, 1/8 teaspoon nutmeg, 1/2 cup cold milk, 3 eggs, 1/2 cup grated or finely chopped cheese. Melt butter, add flour, mix until well blended, cook until frothy, then add cold milk and cook, stirring constantly until thick; add seasonings and cheese; separate eggs; beat yolks and combine with white sauce wand spinach puree. Beat egg whites until dry and stiff and fold into the mixture. Pour into a buttered baking dish. Set into a pan of hot water and bake in a moderate oven until firm in the center.
Mrs. Belle De Graf – San Francisco Chronicle – 3 Apr 1921
Mrs. Secour’s Spinach Recipe
To one pound carefully washed fresh spinach add half cup water. cover closely to retain all the steam and cook three-quarters hour. When done do not drain, since that removes the valuable salts of the vegetable. If there is too much liquid remove the cover from the vessel and simmer until the extra moisture is evaporated. Chop, but not fine. Mince one slice bacon and fry to a crisp with two tablespoonfuls of minced onion. Add fat and all to the spinach. Very little salt will be needed. Serve very hot.
Mrs. G. E. Secour, Quincy, Cal – San Francisco Chronicle – 20 Mar 1921