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Spinach Toasts
Accompaniments
Historic

Chopped, stewed spinach with butter and currants, served on toast; "This is proper for a side-dish either for noon or night" (Moxon 1764)


Original Receipt in 'English Housewifry' by Elizabeth Moxon, 1764 (Moxon 1764)

296. To make SPINAGE TOASTS.
Take a handful or two of young spinage and wash it, drain it from the water, put it into a pan with a lump of butter, and a little salt, let it stew whilst it be tender, only turn it in the boiling, then take it up and squeeze out the water, put in another lump of butter and chop it small, put to it a handful of currans plump'd, and a little nutmeg; have three toasts cut from a penny loaf well buttered, then lie on your spinage.
This is proper for a side-dish either for noon or night.




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