Steamed spinach tossed in butter, piled in the centre of the dish with hard-boiled eggs or lightly fried bread croutons around it. From Erken's Stor kokebok (1949), p. 419.
Source: Henriette Schønberg Erken, Stor kokebok, 1949-utg. s. 419 (falt i det fri)
A simple presentation of spinach as a starter or side dish, garnished with egg or croutons.
Steam the spinach
Steam the well-washed spinach in a pot.
Season
Let the leaves sizzle in butter and add salt to taste.
Arrange
Pile the spinach in the middle of the dish. Place halved hard-boiled eggs around it, or pointed, lightly fried bread croutons.
Retitled from "Spinach leaves, boiled" because the spinach is steamed. The book gives no quantities.
Revised 1949 recipe
From the revised edition of the Big Cookbook.
Clean, minimally processed groceries matched to the ingredients — approximate prices.
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Egg
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