Must the spinach be blanched before drying?

No. In this 1914 recipe the spinach is dried without prior blanching – the leaves go straight to drying after cleaning.

At what temperature should the spinach be dried?

Start at about 80 °C and gradually lower it to 60 °C toward the end of the drying.

Remove the coarse ribs (stems) so that only the leaves are dried. The total time is stated as about 3 hours.

Spinach is cleaned of coarse ribs and dried without blanching at falling heat from 80 down to 60 °C.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 607 (falt i det fri)

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Spinach is dried without blanching, unlike most other vegetables in the chapter.

1
Clean
Rinse the spinach and remove the coarse ribs.
2
Dry
Spread the leaves out on the drying tray without blanching them. Dry at 80 °C (175 °F), and gradually lower the heat to 60 °C (140 °F).

The language has been modernized; the temperature specification is kept (falling heat from 80 to 60 °C (140 °F)).

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

1914 (proofread, p. 607) → 1949 (proofread, p. 730)~28% of the text changedremovedadded

~~Spinat.~~ Spinat befries for de grove ribber, ~~tørres~~ tørkes uten ~~forutgaaende~~ forutgående forvelling. 80° C. ned til 60°.

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Must the spinach be blanched before drying?: No. In this 1914 recipe the spinach is dried without prior blanching – the leaves go straight to drying after cleaning.
At what temperature should the spinach be dried?: Start at about 80 °C and gradually lower it to 60 °C toward the end of the drying.
How do I prepare the spinach?: Remove the coarse ribs (stems) so that only the leaves are dried. The total time is stated as about 3 hours.

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