Purée of Spinach

Mrs. A.B. Marshall's cookery book · A. B. Marshall · 1894
Source
Mrs. A.B. Marshall's cookery book
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (10)
Instructions (6)
  1. Put the spinach in a saucepan and cover with cold water; add a good pinch of salt and a tiny piece of soda.
  2. Bring to the boil quickly, keeping it pressed down under the water with a spoon.
  3. When it boils strain into a cullender or a sieve; rinse with cold water, then press it and rub through a coarse wire sieve, or chop it very fine.
  4. When passed put it in a clean stewpan with two ounces of butter, a tiny dust of pepper, salt, and sugar, and one tablespoonful of flour that has been passed through a sieve.
  5. Mix up well together, then add two good tablespoonfuls of cream or good gravy.
  6. Stir till it boils, then use.
Original Text
Purée of Spinach. (Purée d'Epinards.) Take two pounds of fresh spinach, pick the stalks off and well wash it, then put it in a saucepan and cover with cold water; add a good pinch of salt and a tiny piece of soda; bring to the boil quickly, keeping it pressed down under the water with a spoon; when it boils strain into a cullender or a sieve; rinse with cold water, then press it and rub through a coarse wire sieve, or chop it very fine; when passed put it in a clean stewpan with two ounces of butter, a tiny dust of pep- per, salt, and sugar, and one tablespoonful of flour that has been passed through a sieve; mix up well together, then add two good tablespoonfuls of cream or good gravy; stir till it boils, then use.
Notes
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