Spinach Puree
From The cult of the chafing dish, 1904
Presented as published in 1904. 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 cult of the chafing dish (1904) by Frank Schloesser, page 32. The excerpt below is the record exactly as published.
Spinach Puree. Have your spinach thoroughly well washed in several waters till it is perfectly clean. Boil a pint of water in the Chafing Dish, salt it and put in the spinach. Boil it for ten minutes. Take out the spinach and strain it. Pour cold water over it to take away the bitter taste ; strain again. Put a walnut of butter in the dish, add the spinach and half a cupful of milk
Cook this with the app: pantry check, scaling, and the assistant.