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