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Spinach soufflé (soufflé aux épinards)

Erken's spinach soufflé 1914: blanched, chopped spinach with flour is sweated in butter, thinned with boiling cream, cooled, and stirred with egg yolks before stiffly beaten whites are folded in; cooked in a greased mold in a water bath about 1 hour and served with whipped butter or as a side to roast meat.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 383 (falt i det fri)

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About the dish

The spinach soufflé is among Erken's many spinach preparations in the vegetable chapter. It is cooked in a water bath in a mold – more of a "mold"/pudding than an oven-baked soufflé – and she suggests it both as a small course with whipped butter and as a side to roast meat.

How to make it

  1. 1

    Blanch the spinach

    Clean the spinach and blanch it in 3 liters of boiling water with 4 teaspoons of salt for 5–7 minutes. Pour cold water over it at once and press the water out with a spoon.

  2. 2

    Chop with flour

    Chop the spinach about halfway, add the flour, and finish chopping it.

  3. 3

    Sweat and thin

    Melt the butter, add the spinach, and let it sweat for a couple of minutes. Thin with the boiling cream and let it simmer, stirring, for 5 minutes.

  4. 4

    Stir in the eggs

    Take the mixture off the heat, season with pepper and a pinch of sugar, cool, and stir in the egg yolks one at a time. Finally fold in the stiffly beaten egg whites.

  5. 5

    Cook in a water bath

    Pour the mixture into a greased and crumb-coated mold and cook it in a water bath for about 1 hour.

  6. 6

    Serve

    Turn the mold out and serve as a small course with whipped butter, or garnish with small boiled carrots and peas and serve with roast meat.

Changes from the original

"del." is interpreted as deciliters, "knivsod" as a pinch (a small amount). Units have been modernized to grams, dl, and teaspoons. The water-bath cooking is described with a modern method; otherwise the content is unchanged.

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Tidsmaskin – hva endret seg?

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Fra19141949Modernisert
Til19141949Modernisert
1914 (korrekturlest, s. 383) → 1949 (korrekturlest, s. 422)~54% av teksten endretfjernetlagt til
½ Spinatsoufflé. (Soufflé aux epinards.) 2 kg. spinat 3 l. vand 4 teskeer salt 40 gr. smør 20 gr. hvetemel 1½ del. dd. fløte salt pepper en knivsod 1 knivsodd sukker 2 egg. Spinaten renses vaskes og forvelles i det kokende, saltede vand 5—7 minutter, overheldes straks med koldt vand; vandet presses fra med en ske. Spinaten hakkes omtrent halvfærdig, tilsættes halvferdig, tilsettes melet, og spinaten hakkes færdig. Smørret ferdig. Smøret smeltes, spinaten lægges legges i, surrer med smørret smøret et par minutter, ispædes den ispøsen kokende fløte fløte, og smaakoker småkoker under omrøren i 5 minutter. Spinaten lægges legges op, avkjøles og irøres eggeblommerne, en eggeplommene, én efter en. én. De stivvispede hviter skjæres ind tilsidst. inn tilsist. Massen heldes helles i en smurt og strøet strødd form, koker i vandbad vannbad ca. 1 time. Hvælves Hvelves og serveres som mellemret mellomrett med rørt smør eller pyntes med smaa, små, kokte gule røtter samt erter og serveres til stekt kjøt. kjøtt. Til 4 å 6 personer.

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Frequently asked questions

How long should the spinach be blanched?
The spinach is blanched 5–7 minutes in 3 liters of boiling, salted water, and rinsed at once with cold water. Then the water is pressed out with a spoon.
How is the soufflé prepared?
The mixture is poured into a greased and crumb-coated mold and cooked in a water bath for about 1 hour. Then it is turned out and served.
When should the eggs be stirred in?
The creamed spinach is cooled first; then the egg yolks are stirred in one at a time, and finally the stiffly whipped egg whites are folded in.
What is the soufflé served with?
It is served as a small course with whipped butter (or melted butter), as the recipe in Schønberg Erken's "Stor kokebok" from 1914 states.

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