Spinach, Puree of, with Butter

Ingredients

• 3 lbs. of spinach
• a slice of fresh butter
• a little pepper
• a little salt
• a spoonful or two of sauce

Method

1. 1

   Wash spinach, boil until tender, press under water.

2. 2

   Drain and rub through a sieve.

3. 3

   Mix pulp with butter, pepper, and salt in a saucepan, heat while stirring.

4. 4

   Serve hot, garnished with fried sippets or with lamb/mutton cutlets.

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 488. The excerpt below is the record exactly as published.

Spinach, Puree of, with Butter. — Pick the stalks from 3 lbs. of spinach, and wash it in two or three waters. Lift it out of the water with the fingers, that the sand may settle at the bottom, and put it into a saucepan with as much boiling water, slightly salted, as will keep it from burning. Keep it boiling till it is tender, and press it under the water occasionally with a wooden spoon. Drain it well ; carefully pick away any stalks or fibre that may still remain, and rub it through a coarse sieve. Put the pulp into a saucepan with a slice of fresh butter and a little pepper and salt, and stir it briskly over the fire till it is quite hot. Add a spoonful or two of sauce

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