PERIOD: England, 14th century | SOURCE: Forme of Cury | CLASS: Authentic
DESCRIPTION: Fried spinach
188. Spynoches yfryed. Take spynoches; perboile hem in seþyng water. Take hem vp and presse out þe water and hew hem in two. Frye hem in oile & do þerto powder douce, & serue forth.
- Hieatt, Constance B. and Sharon Butler. Curye on Inglish: English Culinary Manuscripts of the Fourteenth-Century (Including the Forme of Cury). New York: for The Early English Text Society by the Oxford University Press, 1985.
GODE COOKERY TRANSLATION:
Take spinach; parboil them in boiling water. Take them up and press out the water and hew them in two. Fry them in oil & do there-to powder douce, & serve forth.
Parboil the spinach, keeping in mind that this means to partially cook by boiling. Remove the leaves from the water; drain well and press out the water. Cut the spinach leaves in half; fry in hot olive oil. Remove from oil & drain. Place in serving dish and sprinkle on powder douce to season. Serve it forth!
A Boke of Gode CookeryMedieval Recipe Translations
Spynoches yfryed © 2000 James L. Matterer
ALL GODE COOKERY RECIPES
Please visit The Gode Cookery Bookshop | This site hosted by Visual Presence