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Spinach green (green coloring butter)

Spinach green (beurre colorant vert) from Erken 1914: 500 g spinach is cleaned, the juice wrung out, the spinach dried and pounded with half its weight in dairy butter, pressed through a sieve, and stored cold as a natural green food color for sauces.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 351 (falt i det fri)

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About the dish

Spinach green was the housewife's natural food color: a green butter used to color sauces, soups, and fine dishes. The recipe appears in the section on seasonings and essences in the sauce chapter of "Stor kokebok" (1914).

How to make it

  1. 1

    Clean the spinach

    Clean the spinach and wash it in several changes of water. Shake it off in a cloth.

  2. 2

    Press out the juice

    Pound the spinach and wring it in the cloth until all the juice is drawn out.

  3. 3

    Dry

    Steam the spinach so it dries, spread it out on a cloth, and let it finish drying.

  4. 4

    Mix with butter

    Pound the dried spinach together with half its weight in dairy butter and press the mixture through a fine-mesh sieve.

  5. 5

    Chill and store

    Cool the coloring butter and store it cold. Used to give a green color to sauces and dishes.

Changes from the original

Units modernized (grams). The amount of butter is specified as half the weight of the dried spinach mass. The hair sieve is replaced by a fine-mesh sieve.

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Tidsmaskin – hva endret seg?

Velg to utgaver og se hva Henriette Schønberg Erken la til, fjernet eller endret mellom dem.

Fra19141949Modernisert
Til19141949Modernisert
1914 (korrekturlest, s. 351) → 1949 (korrekturlest, s. 389)~38% av teksten endretfjernetlagt til
½ (Beurre colorant vert.) 1/2 kg. spinat smør. Spinaten renses, vaskes i flere vand vann og rystes av i et klæde. Spinaten støtes og vrides, vrides til al all saft er utdraget, utdratt, derefter dampes spinaten for at tørre, lægges å tørke, legges utover et klæde, tørres, støtes derefter med den halve vegt vekt meierismør. Presses gjennem haarsigt, hårsikt, avkjøles. Opbevares paa på et koldt sted.

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Frequently asked questions

What is spinach green used for?
It is a green coloring butter used to color sauces, butter, and other dishes green in a natural way. The recipe appears under seasonings and additions in "Stor kokebok" (1914), p. 351.
How much butter should I use?
Half the spinach's weight in dairy butter. With ½ kg spinach that comes to about 250 g butter – but remember that the spinach has shrunk after the juice is wrung out and it is steamed dry.
How is it made, step by step?
Clean the spinach, wash it in several changes of water, and shake it off in a cloth. Pound the spinach and wring out all the juice, then steam it dry, spread it out on a cloth, and dry it. Then pound it with the butter, press the mixture through a fine hair sieve, and cool.
How is spinach green stored?
Cooled and in a cold place, the way butter is otherwise stored.

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