The Foods of England | Cookbooks | Diary | Index | Magic Menu | About ... |
Twitter email Foods of England

Random Page
Magic Menu
Really English?
English Service
Food Map of England
- Lost Foods
- Accompaniments
- Biscuits
- Breads
- Cakes
- Cheeses
- Classic Meals
- Curry Dishes
- Dairy
- Drinks
- Egg Dishes
- Fish
- Fruit
- Fruits & Vegetables
- Game & Offal
- Meat & Meat Dishes
- Pastries and Pies
- Pot Meals
- Poultry
- Preserves & Jams
- Puddings & Sweets
- Sauces
- Sausages
- Scones
- Soups
- Sweets and Toffee
About ...

Search more than 5,000 pages of Foods of England...

Spinach and Eggs


Stewed spinach with poached eggs on. Known since Glasse 1747, who adds a garnish of orange segments and melted butter.

Original Receipt in Raffald 1769;

To dress Eggs and Spinage
PICK and wash your spinage in several waters set a pan over the fire with a large quantity of water throw a handful of salt in when it boils put your spinage in and let it boil two minutes, take it up with a fish slice and lay it on the back of a hair sieve, squeeze the water out and put it in a tossing pan with a quarter of a pound of butter keep turning and chopping it with a knife till it is quite dry then press it a little betwixt two pewter plates cut it in the shape of sippets and some in diamonds; poach your eggs as before and lay them on your spinage and serve them up hot. NB You may boil brocoli instead of spinage and lay it in bunches betwixt every egg.

Sitemap - This page updated 20/01/2018 - Copyright © Glyn Hughes 2018