Recipes > Sauces & Spreads > Essence of Spinage, or Spinach

Essence of Spinage, or Spinach

Instructions

Soak in water, drain, dry, and pound well two or three handfuls of spinach, put them in a coarse towel and press the juice out, put it in a pan on a moderate fire, and when nearly boiling, take it off, strain, and add to it a little fine-crushed sugar, stir a little, and bottle when cold; it may be kept for months; use it where directed.

Print recipe/article only

Source

Hand-Book of Practical Cookery (1884).