159. Spinach Purée

The Modern Housewife · Soyer, Alexis · 1849

Source: The Modern Housewife
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (6)

two ounces of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
a gill of white sauce ↝ Sauce, homemade, white, medium [Soups, Sauces, and Gravies]
a little grated nutmeg ↝ Oil, nutmeg butter [Fats and Oils]
a little salt ↝ Salt, table, iodized [Spices and Herbs]
pepper ↝ Spices, pepper, black [Spices and Herbs]
sugar ↝ Sugar, NFS [Sugars and honey]

Instructions (2)

This purée may be made like the cauliflower, or only plainly chopped.
Put into a pan with two ounces of butter, a gill of white sauce, a little grated nutmeg, and a little salt, pepper and sugar.

Original Text

159. Spinach Purée (see Vegetables, 2d Course).—Endive is often used in France, and called chicorée. This purée may be made like the cauliflower, or only plainly chopped, put into a pan with two ounces of butter, a gill of white sauce, a little grated nutmeg, and a little salt, pepper and sugar.

Notes

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