vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Puree of Spinach
From Twentieth century home cook book, 1905
Serves 2
Presented as published in 1905. 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 Twentieth century home cook book (1905) by Francis Carruthers, page 100. The excerpt below is the record exactly as published.
PUREE OF SPINACH. Pick, wash and boil a small dish of spinach; refresh it m cold water; free it entirely from all water by squeezing it; pound in a mortar ; put into a saucepan with a ladleful of white sauce, little nutmeg, salt, and only a pinch of sugar; reduce the puree over a brisk fire to preserve its color; pass through a colander, then put into a stewpan just before using it to get warm, and add two spoonfuls fresh butter
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