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Steamed spinach

Basic method for spinach: remove tough stalks, rinse in several cold waters, drain and steam until tender. From Erken's Stor kokebok (1949), p. 419.

Source: Henriette Schønberg Erken, Stor kokebok, 1949-utg. s. 419 (falt i det fri)

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About the dish

The book praises spinach as an excellent plant that is easy to digest and very useful in the household. The method is the basis of the spinach dishes that follow.

How to make it

  1. 1

    Clean

    Remove the tough stalks.

  2. 2

    Rinse

    Rinse the spinach well in several changes of cold water.

  3. 3

    Steam

    Drain in a sieve, then steam until tender.

Changes from the original

The text is rewritten in the imperative. The book gives no quantity or time.

Time machine – what changed?

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

From1949Modernised
To1949Modernised
1949 (proofread, p. 419) → Modernised~90% of the text changedremovedadded
Spinat er en aldeles fortrinlig plante, den er lett fordøielig og meget anvendelig i husholdningen. Spinaten må, innen den brukes, renses (de spinat (ferske blader). Fjern de grove stilker fjernes), skylles stilkene.. Skyll spinaten godt i flere kolde vann. Legges op på sikt, forat vannet skal kalde vann.. La spinaten renne av, dampes av på et dørslag, og damp den mør.

Note on Modernised

Teksten er omskrevet i imperativ. Boka oppgir ingen mengde eller tid.

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Frequently asked questions

How long should it steam?
The book only says "tender"; no time is given.
Why rinse several times?
To remove grit and soil; the book insists on rinsing well in several cold waters.

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