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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Time machine – what changed?

Pick two editions and see what Henriette Schønberg Erken added, removed or changed between them.

From1914 1949 Modernised

To1914 1949 Modernised

1914 (proofread, p. 10) → Modernised~92% of the text changedremovedadded

~~fransk,~~ 1 porsjon fransk hvit saus ~~som ovenfor~~ (som i Egg med spinat I). 400 g spinatblad (originalen: 1 liten ~~teskaalfuld spinatblade~~ teskålfull, mengden er anslått). 50 ~~gr.~~ g smør (til å stue spinaten i). 2 ~~skeer reven ost~~ ss revet ost. 8 stk egg. Kok en fransk hvit saus som beskrevet i Egg med spinat I.. Rens spinaten og stue den i 50 g smør. Legg spinaten i et smurt, ildfast fat.. Slå eggene forsiktig over spinaten, dekk med sausen og strø 2 ss revet ost over. Sett fatet i varm ovn (ca. 200 °C) til eggene er stekt, 8–12 minutter.

Note on Modernised

Kun ingredienslisten er bevart i kilden; fremgangsmåten følger Egg med spinat I. Gamle mål («1 liten teskaalfuld», «skeer») er omregnet til moderne mål.

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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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