Green (Spinach) from The Picayune's Creole Cook Book by The Times Picayune Publishing Company
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 i...
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Cooking tools:
- Mortar and pestle
- Kitchen scale
- Cheesecloth
- Fine-mesh sieve
- Saucepan
- Stove
- Bottle
Ingredients
- A Pound of Young Spinach
- A Few Grains of Powdered Alum
- Sugar
- Alcohol
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