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Spinach Greening
Spinach Greening is a traditional British recipe, based on Charles Elmé Francatelli's recipe of 1861, for a classic green colouring made from spinach juice that's curdled in a pan. The full recipe is presented here and I hope you enjoy this classic British version of: Spinach Greening.
prep time
20 minutes
cook time
20 minutes
Total Time:
40 minutes
Makes:
1 jar
Rating: 
Tags : Sauce RecipesBritish Recipes
This is a classic recipe for a Victorian version of Spinach Greening that's derived from the chef, Charles Elmé Francatelli' 1861 volume,
The Cook's Guide and Housekeeper's & Butler's Assistant. Below you will find both the recipe in its original form and a modern redaction.
Original Recipe
No. 72.—SPINACH GREENING
Wash thoroughly half a peck of spinach, and put it dripping wet into a mortar; pound it into a pulp, and then place the pulp and juice in a strong cloth; twist the sides thereof tightly over, and then let two persons take a hold of each end and wring the juice out from the pulp in the same manner as you would wring out a sheet or any large cloth after washing it: a dish must be placed under the cloth to receive the juice as it is wrung out. Next, pour the extract or spinach-juice into a small stewpan and set it over the fire; and, as soon as it curdles, scrape it out with a spoon upon a sieve in order to separate the water from the finished pulp; and a few minutes after it has drained, place it in a covered basin in a very cool place, to be used as hereafter indicated.
Modern Redaction
Ingredients:
4.5l spinach
Method:
Wash the spinach thoroughly then transfer, still wet, to a mortar and pound to a paste (or place in a food processor and purée). Turn or scrape the mixture into a strong cloth then twist the two ends over to enclose the spinach inside.
Keep twisting to wring out as much of the spinach juice into a bowl as you can. When done, pour the juice into a small pan and heat gently until the mixture curdles (ie the solids separate from the water). Take off the heat and scrape the mixture out of the pan into a fine-meshed sieve.
Discard the water and store or freeze the pulp until needed.
Find more of Charles Elmé Francatelli's Recipes Here and more Traditional Victorian Recipes Here
