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Creamed spinach I

Erken's classic creamed spinach: 1 kg spinach is blanched in salted water, chopped with flour, creamed in butter and boiling cream for 5 minutes, and garnished with hard-boiled eggs. Served as a side to fish, roast meat, or fried ham.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 382 (falt i det fri)

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About the dish

Erken opens the spinach section by noting that spinach is "an altogether excellent plant," easily digested and very versatile. She recommends blanching the spinach quickly in boiling salted water with a little baking soda added, uncovered, and then cooling it in cold water to keep its green color.

How to make it

  1. 1

    Clean and rinse

    Clean the spinach, remove the coarse stalks, and rinse it well in several changes of cold water.

  2. 2

    Blanch

    Bring 4 liters of water to a boil with 30 g of salt (and optionally a knife's tip of baking soda). Add the spinach and let it blanch over high heat, uncovered, for 5–7 minutes.

  3. 3

    Cool

    Immediately place the spinach in cold water so it keeps its color. Then put it in a strainer and let the water drain off. Press the water out well with a spoon.

  4. 4

    Chop

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

  5. 5

    Cream

    Melt the butter in an enameled pot, add the spinach, and stir it well together with the butter. Thin with boiling cream, milk, or meat stock and let the mixture cook, stirring, for 5 minutes.

  6. 6

    Serve

    Season with salt, put the mixture on a warm dish, and garnish with the hard-boiled eggs cut into slices or wedges. Serve with fish, roast meat, or fried ham.

Changes from the original

Measures have been modernized (deciliters instead of "parts," grams kept), and the method has been divided into numbered steps. Baking soda is mentioned as an optional addition to the cooking water as the introduction describes.

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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. 382)~83% of the text changedremovedadded
30 gr. smør 1 kg kg. spinat (renset, grove stilker fjernet). 4 l vann (til forvelling). l. vand 30 g gr. salt (i kokevannet). 30 g smør. 30 g hvetemel. 2,5 dl gr. hvetemel 2 1/2 del. fløte, melk eller kjøttkraft (kokende). buljong 2 stk hardkokte egg (til pynt). 1 knivsspiss natron (valgfritt, i kokevannet for å bevare fargen). Rens spinaten, fjern grove stilker og skyll den godt i flere kaldt vann.. Kok opp 4 liter vann med 30 g salt (og eventuelt en knivsspiss natron). Legg spinaten haardkokte egg. Den rensede spinat forvelles i og la den forvelle over sterk varme uten lokk det kokende, saltede vand i 5–7 minutter.. Legg spinaten 5—7 minutter, lægges straks i kaldt vann så den beholder fargen. Legg den så på sil og la vannet renne koldt vand, oplægges paa sigt for at rinde av. Press Vandet presses godt ut vannet fra med en skje.. Hakk spinaten ske. Spinaten hakkes omtrent halvferdig, tilsett halvfærdig, melet tilsættes, og hakk den ferdig.. Smelt smøret spinaten hakkes færdig. Smørret smeltes i en emaljert gryte, legg spinaten i og rør den lægges i, omrøres godt sammen med smøret. Spe med smørret, og den kokende fløte, melk fløte eller kjøttkraft og la buljong spædes i; stuingen koke koker under omrøring omrøren i 5 minutter.. Smak til med salt, legg stuingen på minutter. Spinaten saltes efter smak, lægges op paa varmt fat og pynt pyntes med de hardkokte eggene delt i skiver eller båter. haardkokte, overskaarne egg. Serveres til fisk, stekt kjøtt eller kjøt og ristet skinke.

Note on Modernised

Mål er modernisert (desiliter i stedet for «del.», gram beholdt), og fremgangsmåten er delt i nummererte trinn. Natron er nevnt som valgfritt tilsetning i kokevannet slik innledningen beskriver.

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Frequently asked questions

How long should the spinach be blanched?
The spinach is blanched for 5–7 minutes in boiling, salted water (4 l water and 30 g salt), placed immediately in cold water, allowed to drain in a strainer, and the water is pressed out well with a spoon.
When is the flour added?
The flour is mixed in while the spinach is being chopped — it is chopped about halfway, the flour is added, and then it is finished chopping. Then the spinach is turned in melted butter, and boiling cream, milk, or stock (2 1/2 dl) is added. The mixture cooks for 5 minutes, stirring.
What is this creamed spinach served with?
According to the recipe in Schønberg Erken's "Stor kokebok" (1914, p. 382), it is served with fish, roast meat, and fried ham, garnished with two hard-boiled, sliced eggs.

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