A historical main dish from Recipes from here and there (1900).
Preserved exactly as written in the original source
Mix well one large can, or one peck fresh spinach, cooked and chopped; four thick slices dry bread which have been soaked in one cup milk; two slightly beaten eggs; butter size of egg (melted), salt and pepper to taste
Cook one hour in top of double boiler
Loosen with knife
Drop out on chop plate
Garnish with hard boiled egg and melted butter
Modern guidance to help you succeed with this vintage recipe
Cooking in a double boiler provides gentle, indirect heat that prevents the eggs from curdling or forming a rubbery texture, similar to a custard. The bread acts as a binder and absorbs excess moisture from the spinach, while the starch helps create structure in the finished loaf. The melted butter enriches the mixture and adds fat that helps carry flavor and creates a more tender crumb when combined with the eggs and milk.
The spinach can be cooked, chopped, and squeezed dry up to 1 day ahead and refrigerated in an airtight container. The bread can be soaked in milk and refrigerated for up to 4 hours before mixing. However, once mixed, the loaf should be cooked immediately for best texture.
Store leftover spinach loaf wrapped tightly in plastic wrap or in an airtight container in the refrigerator for up to 3 days. Reheat individual slices in a buttered skillet over medium-low heat for 3-4 minutes per side, or reheat the whole loaf covered with foil in a 300°F oven for 20-25 minutes.
AI-generated tips from Chef Cecil's culinary database
The spinach can be cooked, chopped, and squeezed dry up to 1 day ahead and refrigerated in an airtight container. The bread can be soaked in milk and refrigerated for up to 4 hours before mixing. However, once mixed, the loaf should be cooked immediately for best texture.
Store leftover spinach loaf wrapped tightly in plastic wrap or in an airtight container in the refrigerator for up to 3 days. Reheat individual slices in a buttered skillet over medium-low heat for 3-4 minutes per side, or reheat the whole loaf covered with foil in a 300°F oven for 20-25 minutes.
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