The purée that is made by forcing boiled spinach through a sieve may be used in a variety of ways, but none of these is more satisfactory than spinach soufflé. When made according to the accompanying recipe, spinach soufflé will be found to be appetizing as well as nourishing.
(Sufficient to Serve Six)
- 2 Tb. butter
- 1/2 c. hot milk
- 2 Tb. flour
- 1 c. spinach purée
- 1 tsp. salt
- 2 egg whites
- Dash of pepper
Melt the butter, add the flour, salt, pepper, and hot milk, and stir in the spinach purée. Beat the egg whites stiff and fold them into the mixture. Grease individual baking dishes or a large baking dish and fill two-thirds full with the mixture. Place in a pan of hot water and bake in a slow oven until firm, or for about 20 or 30 minutes.
Woman’s Institute Library of Cookery, Vol. 2
by Woman’s Institute of Domestic Arts and Sciences (Year 1928)