Spinach Fritters

Ingredients

• spinach
• some grated bread
• nutmeg
• ginger
• cinnamon
• yolks and whites of eggs
• a few currants
• boiling lard

Method

1. 1

   Boil spinach, drain, mince, and mix with grated bread, spices, and enough eggs to form a batter.

2. 2

   Add currants.

3. 3

   Drop batter into hot lard and fry until golden.

4. 4

   Drain and serve.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1878. The excerpt below is the record exactly as published.

cinnamon. Stir it over a gentle fire till it begins to thicken ; add half a quarter of a pint of spinach juice, and stir it again till it is equally coloured. Slice some sponge biscuits, put them into a glass dish, pom- the cream upon them, and lay thin strips of candied fruit on the surfiice. Serve cold. If preferred, macaroons or preserved oranges ma.y be substituted for tho sponge biscuits, or the cream may be served in custard glasses. To prepare the spinach juice, see Spinach, Green, for Colouring. Time, a few minutes to simmer the custard. Probable cost, about 3s. Sufficient for a moderate-sized sup- per-dish. Spinach, Croustades of. — Cut some bread into the shape of hearts, and sht them all round, then fi-y them in butter. Araange the heai-ts in the fomi of a rosette. Next cut a round of bread, which slit in the same way, and place it in the centre over the points of the hearts. Fry them till they are of a fine brown, then cut out the interior, take out all the crumb, and fill the space left with spinach, either with cream or consomme. Spinach, Dandelion-leaves dressed like. — When spinach is out of season, dande- lion leaves may be substituted for it. The young leaves only should be used, and they may be boiled and served just like spinach. As they shrink very much in boihng, a large quantity will be required for a moderate-sized dish. Turnip-tops, beetroot-tops, and even young nettles, as we have remarked elsewhere, may all be used as substitutes for spinach. Spinach, Dressed. — Pick the leaves from the stem, wash them well, and throw them into a large saucepan of boiling water to which a considerable quantity of salt has been added. Boil fast for ten minutes, then strain on the back of a sieve or colander ; press the spinach . in a napkin, and squeeze out all the water that remains. Put the spinach into a stewpan with a little butter, pepper and salt, and about ten minutes before serving place it on the stove to be made hot ; add about half a cupful of cream, pile the spinach on the dish, and send to table. " When spinach," says 51. Ude, " is dressed to put under meat, whether fricandeau or sweet- bread, &c., it must be more highlj^ seasoned than when dressed for entremets, and a little more liquid, as it is like sauce. Spinach is often used in sweet dishes to dye the almonds or make the green colour of the marbled biscuit. Pound in the mortar some of the spinach, and squeeze the juice out of it by pressing it through a towel ; put the liquor into a small stewpan, and place the stewpan in a hot water bath to poach. ^Vlien the green is settled at the bottom of the stewpan, drain it through a silk sieve, and use it for almonds, or whatever else requires green." " Spinach, English."— Garden patience is known in Germany as English spinach. It was formerly much cultivated in this country, but is now neglected. Spinach, French mode of Dressing. — Prepare the spinach exactly as in Spinach with Gravy. When it has been boiled, drained, soaked in cold v/ater, squeezed dry, and chopped small, dissolve two ounces of fresh butter in a saucepan, and stir the spinach in it over the fire till it is hot and dry. Add to it gradually two or three s^joonfuls of boiling cream. Add a dessert-spoonful of powdered sugar and a little salt, and stir the mixture over the fire till the moisture is absorbed; then serve the spinach very hot. Garnish the dish with fried sipi^ets, or freshly-baked jDieces of puil paste cut into fancy shapes. Time, altogether, about one hour. Probable cost, spinach, 3d. to 6d. per pound. Spinach Fritters.— Take spinach and boil it thoroughly, draia it well, mince, and add some gi-ated bread, nutmeg, ginger, and cinna- mon, all pounded. Add as much cream or yolks and whites of eggs as will make the preparation of the consistence of batter ; scald SPI (915 ) SPI a few currants, and mix thorn in. Drop the batter into a frying-pan on boiling lard ; when tbe frittei-s rise, take thcin out, di-ain, and send to table. Spinach, Green, for Colouring Soups, Sweet Dishes, &;c. — Wash any quantity of spinach, and put it with the mois- ture still clinging to it into a mortar, and pound it to pulp. Press it through a sieve, or squeeze it in a cloth to obtain as much juice as possible from it. Pour the juice into a jar, and set this into a pan of water on the point of boiling, and let it simmer till the juice is set. Take it when thus finished, and lay it on a sieve, to drain the water from it. Place it in a covered basin, and keep it in a cool place till wanted. If soup is to be coloured, mix a little greening with a little boiling stock, and add the remainder. If sweet dishes are in question, mix a little of the prepared juice with finely- powdered sugar, and add this to the ingredients. Time to poach the juice, three or four minutes. Spinach, German Mode of Cook- ing.— " Spinach," says thecompilerof " G-erman National Cookery," " requires to lie in water a little while, and te be several times rinsed in fresh water. Put it into boiling water with salt ; give it eight or ten minutes gentle boiling tmcovered. If its earthy flavour is objected to, throw it into plenty of cold water when boiled enough, then drain, and prcs.s it dry ; chop it fine. Make butter hot, throw it into some grated bread

Cook this with the app: pantry check, scaling, and the assistant.