Green Butter

Ingredients

• two handfuls of boiled and drained spinach leaves
• enough of it to fill a tablespoon
• enough to fill a teaspoon
• five ounces of butter

Method

1. 1

   Squeeze the spinach through muslin to make coloring.

2. 2

   Mince the parsley and capers.

3. 3

   Work the spinach coloring into the butter, then add the minced parsley and capers, forming into little pats.

As published

This recipe was extracted from Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 271. The excerpt below is the record exactly as published.

Green Butter. — Make spinach colouring by squeezing two handfuls of boiled and drained spinach leaves through muslin into a small basin. Blanch some parsley leaf, and mince as 392 FANCY BUTTERS finely as possible enough of it to fill a tablespoon. Mince and pound capers enough to fill a teaspoon. Now colour the butter pale green by working the spinach colouring into it as lightly as you can. Then add the minced parsley and capers by degrees, and when they are thoroughly worked into the butter form it into little pats. This sort of Fancy Butter can be varied in an infinity of ways. For instance, Ravig’Ote Butter is made by working in equal quantities of chervil, burnet, tarragon, and chives, all blanched in scalding water for two minutes, and pounded. Or minced olives or gherkins can be added, or mustard and cress, or a little minced cooked mushroom. Tomato Butter is made by adding a little tomato conserve to the butter, enough to colour it red. For Watercress Butter pick, wash, and scald three ounces of watercress leaves, weighed after picking. Pound in the mortar, blend with five ounces of butter

Cook this with the app: pantry check, scaling, and the assistant.