|Crustless bread||1 Cup (16 tbs)|
|White sauce/Tomato sauce||1 Cup (16 tbs)|
Prepare the spinach by removing any hard stems or withered bits, and fling it into boiling salted water.
Bring the water to the boil again, and boil for 5 minutes.
Take the spinach out, drain it, rinse it through cold water, and press the leaves tightly together.
Then chop them.
Now mix in a handful of crumbled stale bread, moisten if necessary with stock or milk to make a smooth paste.
Add 2 yolks of egg, and, just before you are ready to put the mixture in the oven, two stiffly beaten whites of egg.
Turn the mixture into a greased deep mould.
Stand the mould in a saucepan containing boiling water.
The water should cover three-quarters of the depth of the mould.
Simmer for 30 minutes like this, then put the mould in the oven for 15 minutes: Turn on to a dish, and serve covered with white sauce or tomato sauce.
Calories 287 Calories from Fat 79
% Daily Value*
Total Fat 9 g13.9%
Saturated Fat 2.7 g13.3%
Trans Fat 0 g
Cholesterol 110.5 mg36.8%
Sodium 671.8 mg28%
Total Carbohydrates 39 g12.9%
Dietary Fiber 4.2 g16.7%
Sugars 4 g
Protein 14 g27.9%
Vitamin A 217.6% Vitamin C 53.9%
Calcium 24.8% Iron 30.1%
*Based on a 2000 Calorie diet