sf wrote:
> On Thu, 19 Aug 2004 08:19:32 -0500, "jmcquown"
> > wrote:
>
>> The spinach recipe puzzles me. Vinegar will
>> curdle cream; I make creamed spinach without that addition.
>>
>
> It's only 1/2 a teaspoon. Do you really think that would
> curdle HEAVY cream? I find that a decent amount of lemon
> juice or wine, for instance, will curdle light cream - but
> heavy cream can take the abuse.
>
> What's your recipe for creamed spinach?
>
>
>
> sf
> Practice safe eating - always use condiments

Pretty much the same thing but without the vinegar. Don't see why it's
necessary even if it wouldn't curdle the cream. Steamed until wilted fresh
spinach, chopped, butter, garlic, cream, freshly grated parm, salt pepper
and a pinch of nutmeg. Not really a recipe, just something to throw
together.

Jill