If made according to this recipe, the spinach-green will be found far superior to that boiled in the ordinary way.

  1. 2 handfuls of spinach
  • Pick and wash the spinach free from dirt
  • Pound the leaves in a mortar to extract the juice
  • Press it through a hair sieve
  • 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
  • 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

  • Source: The Book of Household Management by Isabella Beeton (1859)

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