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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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Time machine – what changed?

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

From19141949Modernised
To19141949Modernised
Modernised → 1914 (proofread, p. 383)~83% of the text changedremovedadded
0,5 kg spinat. ½ kg. spinat 3 l vann (til forvelling). l. vand 4 teskjeer teskeer salt (i kokevannet). 40 g smør. gr. smør 20 g hvetemel. 1,5 dl gr. hvetemel 1½ del. fløte (kokende). pepper (etter smak). 1 knivsodd sukker. en knivsod sukker 2 stk egg (plommer og stivpisket hvite). smør og kavring (til formen). Rens spinaten egg. Spinaten renses og forvell den i 3 liter kokende vann med 4 teskjeer salt forvelles i 5–7 minutter. Hell det kokende, saltede vand 5—7 minutter, overheldes straks kaldt vann over og press vannet ut med koldt vand; vandet presses fra med en skje.. Hakk spinaten ske. Spinaten hakkes omtrent halvferdig, tilsett melet halvfærdig, tilsættes melet, og hakk den ferdig.. Smelt smøret, legg inn spinaten og la den surre hakkes færdig. Smørret smeltes, spinaten lægges i, surrer med smørret et par minutter. Spe med minutter, ispædes den kokende fløten fløte og la det småkoke smaakoker under omrøring omrøren i 5 minutter.. Ta massen av varmen, smak til med pepper minutter. Spinaten lægges op, avkjøles og irøres eggeblommerne, en knivsodd sukker, avkjøl og rør inn eggeplommene én for én. Vend til sist inn de stivpiskede eggehvitene.. Hell massen efter en. De stivvispede hviter skjæres ind tilsidst. Massen heldes i en smurt og strødd form og kok den i vannbad strøet form, koker i vandbad ca. 1 time.. Hvelv formen time. Hvælves og server serveres som mellomrett mellemret med rørt smør, smør eller pynt pyntes med små smaa, kokte gulrøtter og gule røtter samt erter og server serveres til stekt kjøtt. kjøt.

Note on Modernised

«del.» er tolket som desiliter, «knivsod» som en knivsodd (en liten klype). Enheter er modernisert til gram, dl og teskjeer. Vannbadkoking er beskrevet med moderne fremgangsmåte, ellers er innholdet uendret.

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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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