1/4 each spinach (peck)
1/2 teaspoon salt
1 dash pepper
1/8 teaspoon nutmeg
1 tablespoon butter
2 teaspoon flour
3/4 cup milk
Pick over and wash spinach thoroughly. Add salt and cook until tender. Do not add water. Chop the spinach very fine. Melt the butter in a saucepan, add the flour and blend. Slowly add the milk and stir constantly until mixture thickens. Combine with the chopped spinach, add the pepper and nutmeg and serve. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936.
