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Eggs with spinach II

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. 1

    Make the sauce

    Cook a French white sauce as described in Eggs with spinach I.

  2. 2

    Cream the spinach

    Clean the spinach and cream it in 50 g of butter. Place the spinach in a buttered, ovenproof dish.

  3. 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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From19141949Modernised
To19141949Modernised
1949 (proofread, p. 14) → Modernised~89% of the text changedremovedadded
1 porsjon fransk hvit saus (som i Egg med spinat II. i I). 400 g spinatblad (originalen: 1 liten teskålfull spinatblade teskålfull, mengden er anslått). 50 gr. g smør (til å stue spinaten i). 2 skjeer reven ost egg- Fransk ss revet ost. 8 stk egg. Kok en 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 som beskrevet 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 Egg med melken spinat I.. Rens spinaten og kraften, koker 14 time, tilsettes stue den revne ost, koker et par minutter, vis pes godt, tas av varmen og irø res litt efter litt i 50 gr. g smør. Fatet settes 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. 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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