Classic Culinary Arts:
To Make Spinach Green
To Make Spinach Green, part of the classic American culinary arts. Pieces such as To Make Spinach Green are classics from nineteenth century America, with old-fashioned ingredients, cooking techniques, and cooking utensils. Even the instructions and terminology are original, so you'll get a taste of classic culinary arts by just reading them. And these free recipes and techniques are yours to use and share as you'd like.
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To Make Spinach Green
Wash a peck of spinach. Pour on it two quarts of boiling water. Let it stand one minute. Pour off the water, and pound the spinach to a soft pulp. Put this in a coarse towel and squeeze all the juice into a small frying-pan. (Two people, by using the towel at the same time, will extract the juice more thoroughly than one can.) Put the pan on the fire, and stir until the juice is in the form of curd and whey. Turn this on a sieve, and when all the liquor has been drained off, scrape the dry material from the sieve, and put away for use. Another mode is to put with the juice in the frying-pan three table-spoonfuls of sugar. Let this cook five minutes; then bottle for use. This is really the more convenient way. Spinach green is used for coloring soups, sauces and creams.
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