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Green Colouring Butter

A historical recipe from A guide to modern cookery, by Escoffier, A. (Auguste) (1907).

A historical recipe

A guide to modern cookery, by Escoffier, A. (Auguste) (1907). Project Gutenberg eBook #71395.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Source and licence

From A guide to modern cookery, by Escoffier, A. (Auguste) (1907). Digitised by Project Gutenberg, eBook #71395 (https://www.gutenberg.org/ebooks/71395). Public domain in the USA; its status may differ elsewhere.

Read the original Public domain in the USA

What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.

France. Associated with France by the book is about French cookery (Cooking, French); the recipe itself names no place (confidence 0.4). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.

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Ingredients

Method

  1. Peel, wash, and thoroughly shake (so as to get rid of every drop of water) two lbs.
  2. of spinach.
  3. Pound it raw and then press it in a strong towel, twisting the latter so as to extract all the vegetable juice.
  4. Pour this juice into a sautépan, let it coagulate in a bain-marie, and pour it on to a serviette stretched over a bowl in order to drain away the water.
  5. Collect the remains of the colouring substance on the serviette, making use of a palette-knife for the purpose, and put these into a mortar;
  6. mix with half their weight of butter, strain through a sieve or tammy, and put aside to cool.
  7. This green butter should in all cases take the place of the liquid green found on the market.