Puree of Spinach
From Wholesome cookery, 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 Wholesome cookery (1887) by Marie de Joncourt, page 23. The excerpt below is the record exactly as published.
Puree of Spinach. After the spinach is cooked, pass it through a sieve ; put it back in the saucepan; season with pepper, salt,, a little nutmeg, butter, and gravy. Stew for a few minutes, and serve with fried sippets. 146a. — Fried Brussels Sprouts. When boiled and drained, fry them in butter for a few minutes, sprinkle with pepper, salt, and chopped parsley. C4 WHOLESOME COOKERY. 146b. — Dressed Brussels Sprouts, When they are cooked, drain them thoroughly, put them in a stewpan with some white sauce or brown gravy, toss them up a few minutes, and serve. 147. — Dressed Endives. Pick to pieces 3 endives; wash them well in 3 different waters ; drain them, throw them into boiling Avater with a handful of salt, and boil them on a quick fire till they are very tender. Put them to drain in a colander, and squeeze out all the moisture. Chop them very fine ; place them in a saucepan with 1 ounce of butter, a little grated nutmeg, pepper, and salt; stir them over the fire for about 20 minutes; add a little cream, and dish them up with fried sippets. 148. — Puree of Sorrel. Prepare the sorrel in the same manner as spinach ; boil it ; change the water three times during the bod- iug ; drain it and chop it, and pass through a sieve. Put it back on the fire, with a little flour, milk, pepper, and salt; simmer for twenty minutes; add a little butter or cream, and serve with fried sippets, or eggs poached, fried, or hard boiled. 149.^ — Vegetable Macedoine. Take any vegetable that may be in season at the time, such as carrots, turnips, Jerusalem artichokes, VEGETABLES, ETC. 65 small onions, asparagus tops, branches of caulitiower, cucumbers, peas, French beans, etc. Boil them sepa- rately, drain them, toss them up in a yellow sauce, and serve, 150. — Onions “ a la Creme.” Have small and young onions ; cook them in boil- ing water with salt ; drain them. Put a lump of butter
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