Recipe or source entry
Puree of Spinach
Wash clean and boil half a peck of spinach, and when well drained, pound this in a mortar, rub it through a wire sieve, and having placed the pulp in a small stewpan, finish it in the same manner as indicated for puree of peas.
Source and transcription details
- Source
- Francatelli, 1868 edition
- Content status
- transcription
- Review status
- imported-unreviewed
- Legacy file
public/chapter02/puree-of-spinach.html- Legacy revision
8531e8373e9b- Source checksum
00b858dbe8ed7ce6d984a72d54d04f85c2c02382d1a85289ced83f49cf8fd8f3- Legacy text checksum
1e4d10869b93bfd97f01fa73ba02ee18a0138133bd4f018e4009bfb403da2f04
Cite this page
Puree of Spinach. Charles Elmé Francatelli, in The Cook's Guide and Housekeeper's & Butler's Assistant (1868), digital transcription.
https://www.thecooksguide.com/chapter02/puree-of-spinach.html