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Spinach

A small creamed spinach for invalid food: 100 g blanched, finely chopped spinach is stirred with 5 g butter, 2 g flour, salt, and 1 tbsp milk and brought to a boil. One serving.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 666 (falt i det fri)

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About the dish

A small creamed spinach from the invalid-food chapter of Stor kokebok (1914), intended for one patient serving. Spinach was considered easily digestible and strengthening.

How to make it

  1. 1

    Clean the spinach

    Wash and rinse the spinach well in several changes of water.

  2. 2

    Blanch

    Blanch the spinach quickly, pour cold water over it, and press the water out well.

  3. 3

    Fine-chop

    Chop the spinach finely, or press it through a fine sieve.

  4. 4

    Creamed spinach

    Stir together butter, flour, and spinach, add salt and milk, and bring it to a boil. Serve hot.

Changes from the original

Measurements are given in modern units (g, tbsp); the fine hair sieve is described as a fine sieve. The method is set up in steps in modern Norwegian.

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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. 666) → 1949 (korrekturlest, s. 799)~57% av teksten endretfjernetlagt til
Ingredienser: 100 gr. spinat 5 gr. smør 2 gr. hvetemel ½ eggeplomme salt 1 spiseske melk. Spinaten spiseskje fløte. Spinaaten vaskes og skylles godt, forvelles, overheldes overhelles med koldt vand, vann, som presses fra. Spinaten hakkes fin eller presses gjennem haarsigt. Smør, mel hårsikt. Smør og spinat røres sammen, tilsættes tilsettes salt og melk og gives fløte, gis et opkok. opkok og jevnes med eggeplommen. Nesle og syre tillages på samme måte.

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Frequently asked questions

How much spinach do I need for one serving?
The recipe is calculated for one serving and uses 100 g spinach, 5 g butter, 2 g wheat flour, salt, and 1 tablespoon milk.
How do I prepare the spinach?
Wash and rinse the spinach well, blanch it, pour cold water over it, and press the water out. Then the spinach is finely chopped or pressed through a fine sieve.
How long does the dish take, and how is it finished?
The total time is about 15 minutes. Butter, flour, and spinach are stirred together, salt and milk are added, and then the mixture is brought to a boil.
Why is this recipe listed under invalid food?
It is taken from the chapter on nursing and invalid food in Henriette Schønberg Erken's "Stor kokebok" (1914), p. 666, and is made as a small, mild single serving.

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