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Green Coloring
From With a saucepan over the sea, 1902
Serves 6
Used for coloring desserts.
Presented as published in 1902. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
13Calories
1 gProtein
3 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories13 kcal
Protein0.6 g
Carbohydrates2.8 g
Fiber0.4 g
Sugars2.2 g
Total Fat0.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium16 mg
Potassium112 mg
Calcium20 mg
Iron0.5 mg
Magnesium16 mg
Phosphorus9.8 mg
Zinc0.1 mg
Copper0 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C5.6 mg
Vitamin A94 mcg
Vitamin E0.4 mg
Vitamin K97 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate39 mcg
Choline3.9 mg
Caffeine0 mg
Water18 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from With a saucepan over the sea (1902) by Adelaide Keen, page 24. The excerpt below is the record exactly as published.
REEN. (Coloring for Desserts.) Red coloring may be made with cranberries, and yellow, with saffron. Clean and scald and drain and pound a quart of spinach. Press through a sieve, add }i as much sugar
Cook this with the app: pantry check, scaling, and the assistant.