Daily Globe, Ironwood, Michigan July 12 1920, page 3
Cream of Spinach Soup
One cup cooked spinach (spinach to be stewed in little water, three pints milk or milk and water), one tablespoon butter, one tablespoon flour, one tablespoon salt.
Put spinach through colander, heat the milk to boiling and thicken the flour with a little cold milk. Rub smooth: add the salt and spinach; heat again to near boiling. Take from fire and add butter and serve.
Recipes of Yesteryear 