Spinach Green for Colouring

Ingredients

• a handful or two of young freshly-gathered spinach
• finely-powdered sugar

Method

1. 1

   Pound spinach to a pulp, press through a sieve to extract juice, and place in a boiling water bath.

2. 2

   After a few minutes, drain and mix with sugar if using immediately, or boil to candy-height for storage.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Modern cookery, in all its branches (1884) by Eliza Acton, page 400. The excerpt below is the record exactly as published.

SPINACH GREEN, FOR COLOURING SWEET DISHES, CONFECTIONARY, OR SOUPS. Pound quite to a pulp, in a marble or Wedgewood mortar, a hand- ful or two of young freshly-gathered spinach, then throw it into a hair sieve, and press through all the juice which can be obtained from it ; pour this into a clean white jar, and place it in a pan of water that is at the point of boiling, and which must be allowed only to just simmer afterwards; in three or four minutes the juice will be poached or set : take it then gently with a spoon, and lay it upon the back of a fine sieve to drain. If wanted for immediate use, merely mix it in the mortar with some finely-powdered sugar

Cook this with the app: pantry check, scaling, and the assistant.