Puree d’Oseille (Puree of Sorrel)
From The universal cookery book, 1887
Presented as published in 1887. 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 The universal cookery book (1887) by Gertrude Strohm, page 16. The excerpt below is the record exactly as published.
Puree d’Oseille (Puree of Sorrel). Throw the sorrel, when cleaned and washed, into boiling water ; at the first boiling, and as soon as tender, turn into a colander ; press it to extract the water, and then chop it. Put it in a saucepan on the fire, with a piece of butter, and stir for five minutes ; add a little broth
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