| | Menger Hotel Spinach Loaf
4 cups of finely chopped fresh spinach, cleaned about 2 1/2 pounds
2 cups of fine dry breadcrumbs
1 cup of finely chopped onion
6 eggs, separated
11/2 cup of butter or margarine, melted
1 teaspoon of salt
1/2 teaspoon of pepper
Lemon slices
Fresh Spinach leaves
Combine chopped spinach, breadcrumbs, and onion, and set aside.
Beat egg yolks until thick and lemon colored. Add butter, salt and pepper. Add spinach mixture; mix well. Set aside.
Beat egg whites ( at room temperature) until stiff but not dry. Gradually add spinach mixture to egg whites; fold gently until well blended. Spoon into a lightly greased 81/2x4 1/2 x3 inch loaf pan.
Place loafpan into a 12x8x2 inch baking dish; pour hot water into dish to a depth of 1 inch. Bake at 350ºF. for 50 minutes or until a wooden pick inserted in center comes out clean. Invert spinach loaf onto a serving platter and garnish with lemon slices and fresh spinach leaves. Yield: 1 loaf.
Recipe provided by Southern Heritage Vegetables Cookbook (The Southern heritage cookbook library) |
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