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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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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)~85% of the text changedremovedadded
0,75 kg 3/4 kg. kokt spinat (mengden er utydelig i originalen, ca. 750 g). 60 g smør (til å tørke spinaten i). 50 g gr. smør (til den hvite sausen). 25 g hvetemel (til den hvite sausen). 2 dl fløtemelk (kokende, melk tilsatt litt fløte). salt (etter smak). Rens del. hvit saus. Spinaten renses og forvell spinaten forvelles som i forrige oppskrift: 5–7 minutter i kokende saltet vann, deretter straks i kaldt vann.. Press spinaten helt foregaaende opskrift. Presses fri for vann, hakk den vand, hakkes og legg den lægges i en gryte med 60 g smør. Sett gryten gr. smør, sættes over sterk varme og rør til skarp ild, idet man rører; spinaten er tørr.. Rør sammen tørres paa denne maate. Den hvite saus lages av: 50 g gr. smør og 25 g hvetemel, spe gr. hvetemel 2 del. kokende fløtemelk salt. Smør og mel røres sammen, spædes med den kokende fløtemelken, la sausen koke fløtemelk, koker et par minutter og smak til med salt.. Rør spinaten inn i sausen minutter, saltes efter smak. Spinaten røres i, og la det småkoke smaakoker i 5 minutter før servering. minutter.

Note on Modernised

Mengden kokt spinat mangler i originalens OCR og er anslått til ca. 750 g. «Del.» er omgjort til desiliter, og fløtemelk er angitt som melk tilsatt fløte. Fremgangsmåten er delt i trinn.

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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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