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Spinage - Stewed

("Spinach," in 2009!)

The following recipe was transcribed ver batim from 

Peterson's Magazine

Philadelphia, Pennsylvania

October, 1859

Wash your spinage [sic] well, in several waters, put in a cullender [sic] to drain; have ready a large pot of boiling water, with a handful of salt in it, put in the spinage and let it boil two minutes. Then put it into a sieve, and squeeze it well; put a quarter of a pound of butter into a pan, put in your spinage, and keep turning it and chopping it with a knife until it becomes dry and green. Serve it with very rich melted butter.

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