Spinach cakes

Source: Henriette Schønberg Erken, Kogebog II, 1904, Serie B, Demonstration VII. Smaaretter til varmt frokost- og aftensbord, s. 123 (falt i det fri)

Be the first to rate

1
Make the mixture
Melt the butter and stir in the flour and sugar. Add the cream and the cooked, finely chopped spinach and mix well. Remove from the heat and let cool. Stir in the eggs one at a time and season with pepper and salt.
2
Shape and boil
Shape the mixture into cakes with a tablespoon dipped in melted butter. Boil them in boiling water for 4–5 minutes, or until they feel firm. The water should only simmer on one side of the pan.
3
Warm in sauce
Lift the cakes out with a slotted spoon, let the water drain off well and warm them in the white sauce.
4
Arrange
Serve on a flat platter with a teaspoon of sauce on each cake and 3–4 capers on top. Pour the rest of the sauce around them.

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.

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

Velg to forskjellige utgaver for å se en sammenligning.

Be the first to share your own version.

More dishes in the same category from the archive

Ingen kommentarer ennå. Bli den første til å dele!