Two pounds of spinach, minced fine
Four ounces of melted butter
Salt to taste
Two eggs
A little grated cheese
A pinch of grated nutmeg

For garnish
Croutons

"Boil two pounds of spinach, mince fine, and put it in a sauce-pan with four ounces of melted butter. Stir well, add salt to taste, then take off the fire and mix in two eggs, a little grated cheese, and a pinch of grated nutmeg. Pour this puree into boiling broth, take it off the fire after a few minutes, and cover with a salamander; this will coagulate the eggs and turn the puree into a soft green paste. Serve very hot with croutons (fried bread)."

This recipe was taken from "Leaves from our Tuscan Kitchen or, How to Cook Vegetables" by Ann Janet Ross. The book was published by JM Dent & Co. in 1900 (London). For the complete cookbook see www.archive.org. A variety of recipes can also be found on this website.... Photo: Mary Melfi.

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