Spinach Green For Colouring Various Dishes
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📝 Description
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80
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🥘 Ingredients
2 handfuls of spinach.
👨🍳 Method
Pick and wash the spinach free from dirt, and pound the leaves in a mortar to extract the juice; then press it through a hair sieve, and put the juice into a small stewpan or jar. Place this in a bain marie, or saucepan of boiling water, and let it set. Watch it closely, as it should not boil; and, as soon as it is done, lay it in a sieve, so that all the water may drain from it, and the green will then be ready for colouring. If made according to this recipe, the spinach-green will be found far superior to that boiled in the ordinary way. HOT SPICE, a Delicious Adjunct to Chops, Steaks, Gravies, &c.
📜 From Mrs Beeton's Book of Household Management (1861). Public domain.
⭐ Reader Reviews
Honest opinions from readers who have explored this book.
I tried making spinach green for colouring various dishes this week, and I must admit, I was skeptical about the whole "pounding spinach leaves in a mortar" thing. I mean, who has a mortar and pestle these days? But I found an old one in my kitchen junk drawer, and I was pleasantly surprised by the rhythmic, almost meditative process of pounding the spinach. It was like a tiny, leafy workout. The result was a vibrant, concentrated green that was far superior to anything I've achieved by simply boiling spinach. I used it to colour a batch of homemade pasta dough, and the difference was stunning. This recipe is perfect for the weeknight cook who wants to elevate their meals with a touch of vintage charm. It's a bit of a process, but the results are worth it. Plus, it's a great way to use up those spinach leaves that always seem to go limp in the back of the fridge. Next time, I'm trying it in a sauce — a green bechamel, perhaps?
