Green (Spinach)

Vert (Epinards)

Preparation info

  • Difficulty

    Easy

Appears in

The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

  • About

Ingredients

  • A Pound of Young Spinach
  • A Few Grains of Powdered Alum
  • Sugar
  • Alcohol

Method

Pound one pound of young Spinach to a pulp, and then carefully squeeze all the juice out of it. Set to boil, and the moment it begins to curdle remove from the fire, and strain all the juice from it. Add to the curd the same weight in sugar, a few grains of powdered alum and a little alcohol, and bottle for use. Keep in a cool place.