vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Green Coloring Butter
From Soyer's standard cookery, 1912
Serves 8
This green butter is preferable to the liquid green found on the market.
Presented as published in 1912. 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
As published
This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 42. The excerpt below is the record exactly as published.
Green Coloring Butter. Peel, wash and thoroughly shake free from water two pounds of spinach. Pound it raw and then press it in a strong towel, twisting the latter so as to extract all the green juice. Pour this into a saucepan, let it coagulate in a bain-marie, and pour it on to a serviette stretched over a bowl in order to drain away the water. Collect the coloring substance on the ser- viette, using a palette-knife for the purpose, and put into a mortar; mix with half its weight of butter
Cook this with the app: pantry check, scaling, and the assistant.