What is the dish made of?

Eggs placed on a layer of spinach in French white sauce, with butter (50 g) and grated cheese (2 spoons) – a warm small dish from Henriette Schønberg Erken's "Stor kokebok" (1914), p. 10.

How much spinach do I need?

The recipe specifies 1 small teacupful of spinach leaves, serving 4.

How long does the dish take?

Expect around 50 minutes in total, including time to make the white sauce and cook/heat the eggs.

What is meant by "French white sauce as above"?

It refers to the white base sauce (butter, flour, and stock/milk) described earlier in the book; it is used here together with the spinach and the cheese.

Eggs with spinach II

Name: Eggs with spinach II
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 4 servings
Cuisine: Norwegian
Ingredients: 1 portion French white sauce (as in Eggs with spinach I); 400 g spinach leaves (original: 1 small teacupful, amount is estimated); 50 g butter (for creaming the spinach); 2 tbsp grated cheese; 8 pcs eggs

A variant of Eggs with spinach: creamed spinach in butter, eggs, French white sauce, and grated cheese are gratinated in a hot oven. Only an ingredient list exists in the source; the method follows version I.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 10 (falt i det fri)

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About the dish

A variant of the preceding dish. In the original print, only the ingredient list is given, with a reference that the sauce is made "as above"; the method itself is not reproduced on the page, and the dish is therefore made like Eggs with spinach I.

How to make it

1
Make the sauce
Cook a French white sauce as described in Eggs with spinach I.
2
Cream the spinach
Clean the spinach and cream it in 50 g of butter. Place the spinach in a buttered, ovenproof dish.
3
Eggs, cheese, and baking
Carefully crack the eggs over the spinach, cover with the sauce, and sprinkle 2 tbsp of grated cheese over. Place the dish in a hot oven (about 200 °C (390 °F)) until the eggs are cooked, 8–12 minutes.

Changes from the original

Only the ingredient list is preserved in the source; the method follows Eggs with spinach I. Old measures ("1 small teacupful," "spoons") have been converted to modern measures.

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Tidsmaskin – hva endret seg?

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

Fra1914 1949 Modernisert

Til1914 1949 Modernisert

1914 (korrekturlest, s. 10) → 1949 (korrekturlest, s. 14)~94% av teksten endretfjernetlagt til

~~fransk, hvit saus som ovenfor 1~~ Egg med spinat II. i liten ~~teskaalfuld~~ teskålfull spinatblade 50 gr. smør 2 ~~skeer~~ skjeer reven ost ~~egg.~~ egg- Fransk hvit saus laget av: 30 gr. smør 35 gr. hvetemel y 2 1. kokende melk 60 gr. reven ost *4 del. fiskekraft. De rensede spinatblade stues i 50 gr. smør og legges på fat, litt reven ost strøes over, og eggene slåes forsiktig ut over, dekkes med sausen, la get på følgende måte: Smø ret og melet småtrekker 14 time uten å brunes, spedes med melken og kraften, koker 14 time, tilsettes den revne ost, koker et par minutter, vis pes godt, tas av varmen og irø res litt efter litt 50 gr. smør. Fatet settes i varm ovn til eggene er stekt.

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Frequently asked questions

What is the dish made of?: Eggs placed on a layer of spinach in French white sauce, with butter (50 g) and grated cheese (2 spoons) – a warm small dish from Henriette Schønberg Erken's "Stor kokebok" (1914), p. 10.
How much spinach do I need?: The recipe specifies 1 small teacupful of spinach leaves, serving 4.
How long does the dish take?: Expect around 50 minutes in total, including time to make the white sauce and cook/heat the eggs.
What is meant by "French white sauce as above"?: It refers to the white base sauce (butter, flour, and stock/milk) described earlier in the book; it is used here together with the spinach and the cheese.

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