How do you make the batter itself?

Sift 125 g wheat flour, stir in 3 eggs one at a time, and thin with 1/2 liter boiling milk a little at a time. Season with salt, pepper, and nutmeg, and finally stir in the spinach.

Why should the spinach be fried in butter first?

250 g boiled, chopped spinach is stirred with 30 g butter over the heat for 5–10 minutes until dry. That way it does not release water into the batter, which would otherwise become too loose.

How is the dish baked and served?

The mixture is poured into a slightly deep omelet pan with generous melted butter or cooking fat and baked in the oven like a pancake. It is cut into squares or points and arranged around the roast on the platter, or served on its own.

Where does the recipe come from?

From Henriette Schønberg Erken's "Stor kokebok" (1914), page 384. It is calculated for 6 servings and takes about 55 minutes in all.

Spinach for roast

Name: Spinach for roast
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 6 servings
Cuisine: Norwegian
Ingredients: 125 g wheat flour (sifted); 3 pcs eggs; 5 dl milk (boiling); 250 g boiled spinach (finely chopped); 30 g butter (for the spinach); 1 tsp salt (to taste); pepper (to taste); nutmeg (to taste); 30 g butter (for the pan, generous)

An oven-baked spinach cake from Erken's Stor kokebok (1914): flour, eggs, and boiling milk into a batter, mixed with butter-fried chopped spinach, baked in a deep omelet pan, and cut into squares or points as a side around a roast.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 384 (falt i det fri)

Be the first to rate

About the dish

A firm, oven-baked spinach cake that Erken recommends as garnish and a side around a roast. Such "green cakes" cut into squares or points were common plating garnishes in Norwegian festive cooking of the early 1900s.

How to make it

1
Make the batter
Sift the flour into a bowl and stir in the eggs one at a time. Thin with the boiling milk a little at a time into a smooth batter, and season with salt, pepper, and nutmeg to taste.
2
Dry the spinach
Mix the boiled, chopped spinach with the butter and stir it over the heat for 5–10 minutes until dry.
3
Mix
Stir the dry spinach into the batter.
4
Bake in the oven
Melt generous butter or cooking fat in a slightly deep omelet pan, pour in the mixture, and bake it in the oven at about 200 °C (390 °F) like a pancake, until it is firm and cooked through, about 25–30 minutes.
5
Cut and plate
Cut the cake into squares or points and arrange them around the roast on the platter, or serve them on their own.

Changes from the original

Measurements are converted to modern units (grams, dl). "Cooking fat" is given as butter or a neutral fat. The oven temperature (about 200 °C (390 °F)) has been added, since the original only says "baked in the oven."

In stores now

Clean, minimally processed groceries matched to the ingredients — approximate prices.

Product data and prices via Kassalapp. Prices are updated daily and may vary.

Tidsmaskin – hva endret seg?

Velg to utgaver og se hva Henriette Schønberg Erken la til, fjernet eller endret mellom dem.

Fra1914 Modernisert

Til1914 Modernisert

1914 (korrekturlest, s. 384) → Modernisert~85% av teksten endretfjernetlagt til

125 ~~gr.~~ g hvetemel (siktet). 3 ~~egg 1/2 l. kokende~~ stk egg. 5 dl melk ~~salt pepper muskat~~ (kokende). 250 ~~gr.~~ g kokt spinat (finhakket). 30 ~~gr. smør. Melet sigtes, irøres eggene, et efter et, tilsættes~~ g smør (til spinaten). 1 ts salt (etter smak). pepper (etter smak). muskat (etter smak). 30 g smør (til pannen, rikelig). Sikt melet i en bolle og rør inn eggene ett for ett. Spe med den kokende ~~melk~~ melken litt ~~efter litt, krydres efter smak, irøres~~ om litt til en jevn røre, og krydre med salt, pepper og muskat etter smak.. Bland den kokte, hakkede ~~spinat, som er tilsat smørret~~ spinaten med smøret og ~~rørt~~ rør den over varmen ~~5 à 10 minutter,~~ i 5–10 minutter til ~~spinaten~~ den er ~~tør. Massen haves~~ tørr.. Rør den tørre spinaten inn i ~~en litt dyp omeletpande, hvori er smeltet~~ røren.. Smelt rikelig smør eller ~~stekefett; stekes~~ stekefett i en litt dyp omelettpanne, hell inn massen og stek den i ovnen ved ca. 200 °C som en ~~pandekake; skjæres op~~ pannekake, til den er fast og gjennomstekt, ca. 25–30 minutter.. Skjær kaken i firkanter eller ~~spidser, lægges omkring~~ spisser og legg dem rundt steken ~~paa fatet~~ på fatet, eller ~~serveres særskilt.~~ server dem for seg.

Note til Modernisert

Mål er omregnet til moderne enheter (gram, dl). «Stekefett» er angitt som smør eller nøytralt fett. Ovnstemperatur (ca. 200 °C) er lagt til, siden originalen bare sier «stekes i ovnen».

Community interpretations

Be the first to share your own version.

See interpretations →

Frequently asked questions

How do you make the batter itself?: Sift 125 g wheat flour, stir in 3 eggs one at a time, and thin with 1/2 liter boiling milk a little at a time. Season with salt, pepper, and nutmeg, and finally stir in the spinach.
Why should the spinach be fried in butter first?: 250 g boiled, chopped spinach is stirred with 30 g butter over the heat for 5–10 minutes until dry. That way it does not release water into the batter, which would otherwise become too loose.
How is the dish baked and served?: The mixture is poured into a slightly deep omelet pan with generous melted butter or cooking fat and baked in the oven like a pancake. It is cut into squares or points and arranged around the roast on the platter, or served on its own.
Where does the recipe come from?: From Henriette Schønberg Erken's "Stor kokebok" (1914), page 384. It is calculated for 6 servings and takes about 55 minutes in all.

Related recipes

More dishes in the same category from the archive

Kommentarer

Ingen kommentarer ennå. Bli den første til å dele!