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Creamed spinach II

Variant II of Erken's creamed spinach: blanched spinach is dried in butter over high heat and then stirred into a white sauce of butter, flour, and boiling cream-milk; simmered 5 minutes.

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

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About the dish

A richer variant of creamed spinach, in which the spinach is first dried in butter over high heat before being stirred into a white sauce made with cream-milk.

How to make it

  1. 1

    Blanch the spinach

    Clean and blanch the spinach as in the previous recipe: 5–7 minutes in boiling salted water, then immediately in cold water.

  2. 2

    Dry the spinach

    Press the spinach completely free of water, chop it, and put it in a pot with 60 g of butter. Set the pot over high heat and stir until the spinach is dry.

  3. 3

    White sauce

    Stir together 50 g of butter and 25 g of all-purpose flour, thin with the boiling cream-milk, let the sauce cook for a couple of minutes, and season with salt.

  4. 4

    Combine and simmer

    Stir the spinach into the sauce and let it simmer for 5 minutes before serving.

Changes from the original

The amount of cooked spinach is missing from the original's OCR and has been estimated at about 750 g. "Parts" has been converted to deciliters, and cream-milk is specified as milk with cream added. The method has been divided into steps.

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Fra19141949Modernisert
Til19141949Modernisert
1914 (korrekturlest, s. 382) → 1949 (korrekturlest, s. 421)~37% av teksten endretfjernetlagt til
3/4 (Epinards à la créme.) Ingrediensliste: ½ kg. kokt spinat 60 gr. smør 2 del. dd. hvit saus. Fremgangsmåte: Spinaten renses og forvelles som i foregaaende foregående opskrift. Presses fri for vand, vann, hakkes og lægges legges i gryte med 60 gr. smør, sættes settes over skarp ild, varme, idet man rører; spinaten tørres paa tørkes på denne maate. måte. Den hvite saus lages av: 50 30 gr. smør 25 gr. hvetemel 2 del. dd. kokende fløtemelk salt. salt Smør og mel røres sammen, spædes spes med den kokende fløtemelk, koker et par minutter, saltes efter smak. Spinaten røres i, og det smaakoker småkoker i 5 minutter. Til 4 personen

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Frequently asked questions

What sets this variant apart from the simpler creamed spinach?
Here the blanched, chopped spinach is first dried in 60 g of butter over high heat, and then stirred into a finished white sauce (a roux of 50 g butter and 25 g flour thinned with 2 dl of boiling cream-milk). The mixture simmers 5 minutes at the end.
How much spinach do I need?
The recipe figures 3/4 kg of cooked (blanched) spinach for 4 servings. The spinach is cleaned, blanched, pressed well free of water, and chopped.
How long does the dish take?
About 35 minutes in all, including cleaning and blanching. The sauce itself cooks a couple of minutes, and the creamed spinach simmers 5 minutes after the spinach has been stirred in.
Where does the recipe come from?
From Henriette Schønberg Erken's "Stor kokebok" (1914), page 382, under creamed dishes and purees of root vegetables and vegetables.

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