I tried my hand at this vintage spinach dish this week, intrigued by its simplicity and the promise of a creamier spinach than I've had in a while. I found that the key to its success was the butter — it added a richness that made the spinach sing, and it surprisingly dried up quickly, leaving just the right amount of moisture to blend with the cream. I was delighted by how well the sugar balanced the earthy spinach and the cream's tang. I used a microplane to grate the nutmeg, which gave the dish a lovely, subtle warmth. This recipe is perfect for the weeknight cook who wants to elevate humble spinach into a comforting side dish. I skipped the puff-paste garnish to keep it simple, but the toasted bread sippets added a nice crunch. I served it with a simple roast chicken, and it was a hit. If you're looking to stretch your ingredients and create a delightful, old-fashioned dish, give this one a go.