Creamed Spinach

1/4 ea Spinach (peck)

1/2 t Salt

1 ds Pepper

1/8 t Nutmeg

1 T Butter

2 t Flour

3/4 c 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.