Milk or cream in the spinach?

The original allows both. Milk gives a lighter dish, while cream gives a fuller, rounder flavour.

Why rinse the spinach in cold water after boiling?

The cold water stops the cooking quickly and helps the spinach keep a fresh green colour before it is chopped.

Creamed Spinach

Classic creamed spinach: the spinach is blanched, pressed, chopped and folded into a thickened white sauce of butter, flour and milk or cream, seasoned with nutmeg and sugar. From Erken & Steen 1900.

Source: Henriette Schønberg Erken & Caroline Steen, Kogebog for skole og hjem, 1900-utg. s. 193 (falt i det fri)

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About the dish

Stuet spinat var en fin grønnsak i borgerlige og skolekjøkkenets menyer rundt år 1900. Oppskriften er hentet fra «Kogebog for skole og hjem» (1900) av Henriette Schønberg Erken og Caroline Steen.

How to make it

1
Boil the spinach
Trim and rinse the spinach well. Put it into the boiling, salted water.
2
Press out the water
Lift the spinach into a sieve, press out the water and rinse with cold water. Chop the spinach finely.
3
Make the sauce
Melt the butter and stir in the flour. Thin with milk or cream and bring to the boil so the sauce thickens.
4
Combine and serve
Season with nutmeg and sugar, fold in the chopped spinach and bring the mixture back to the boil before serving.

Changes from the original

Mengden «1 stor dyb tallerken spinat» er anslått til ca. 500 g fersk spinat, og «2 dcl. melk eller fløde» beholdt som 2 dl. «theske» og «knivsod» er modernisert til ts og knivsspiss.

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Frequently asked questions

Milk or cream in the spinach?: The original allows both. Milk gives a lighter dish, while cream gives a fuller, rounder flavour.
Why rinse the spinach in cold water after boiling?: The cold water stops the cooking quickly and helps the spinach keep a fresh green colour before it is chopped.

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