Spinach Fritters

To make Frittors of Spinage.
Take a good deale of Spinnage, and wash it cleane, and boyle it in faire water, and when it is boyled, put it in a Collender, and let it coole. Then wring all the water out of it as neere as ye can, lay it vpon a board, and chop it with the back of a chopping knife verie smal, and put it in a platter, and put to it four whites of Egs, and two yolks, and the crums of halfe a manchet grated, and a litle Synamon & Ginger, and styrre them well together with a spoon and take a frying pan and a dish of sweete Butter in it, when it is molten put handsomly in your pan halfe a spoonefull of your stuffe, and so bestowe the rest after, fry them on a soft fyre, and turn them when time is, lay them in a platter and cast sugar on them.

John Partridge, The good Huswifes Handmaide for the Kitchin.

Take a good deal of Spinach, and wash it clean, and boil it in clean water, and when it is boiled, put it in a colander, and let it cool. Then wring all the water out of it as near as you can, lay it upon a board, and chop it with the back of a chopping knife very small, and put it in a platter, and put to it four whites of eggs, and two yolks, and the crumbs of half a fine white loaf grated, and a little cinnamon & ginger, and stir them well together with a spoon and take a frying pan and a dish of sweet butter in it, when it is molten put handsomely in your pan half a spoonful of your stuff, and so bestow the rest after, fry them on a soft fire, and turn them when time is, lay them in a platter and cast sugar on them.

Ingredients

500g frozen spinach 200g bread crumbs (approx. 1 cup)
2 eggs 1 tsp each cinnamon, ginger
2 egg whites Salt, pepper
Butter for frying

Method

  1. The night before, get the frozen spinach out of the freezer to thaw and drain. This can be done in a covered colander in the sink.
  2. Beat the eggs and egg whites together.
  3. Mix the spinach, bread crumbs, egg mix and spices together and combine. Use your hands if you have to.
  4. Shape the spinach mix into balls about the size of a walnut, then flatten. You should get about 30.
  5. Heat the butter in a frypan. Cook the fritters until they are heated through.

Notes

  • Manchet was the finest, whitest bread available. It was expensive due to the process of producing the fine white flour.
  • “Sweet butter” is unsalted butter. Butter was either made to be used quickly, or salted for preserving.

PB300006

These ones are a lot bigger than I’d recommend for serving at a feast. These would make a great main meal size, but if making for a feast I would make them around a quarter of the size.

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