Medieval Eats?

medieval diner and servant

New to medieval dinners and dining? Would you like to create a medieval feast? Whether you are just starting or adding a few polishing touches...
Read more

To make fried toste of Spinage

toste of Spinage

Take Spinnage and seethe it in water and salt, and when it is tender, wring out the water betweene two Trenchers, then chop it smal and set it on a Chafingdish of coles, and put thereto butter, small Raisons, Sinamon, Ginger, and Sugar, and a little of the iuyce of an Orenge and two yolks of rawe Egges, and let it boile til it be somewhat thicke, then toste your toste, soake them in a little Butter, and Sugar, and spread thin your spinnage upon them, and set them on a dish before the fire a little while, & so serve them forth with a little sugar upon them
From: The Good Hus-Wives Jewell, late 16th century http://home.comcast.net/~morwenna/Cooks/dawson2.html

(made about enough for 5 toasts, though we only ate two worth on toast and ended up spreading it thicker than suggested)

spacertoste of Spinage:


This is what I did:
  • Boil however much spinach you want in water and salt (I only had baby spinach so dry cooked it in a pot)
  • Press out all the water and chop the spinach (dry cooking doesn't make too much water but I still chopped it)
  • put back into a pan over low heat along with butter (a couple tablespoons), small raisins (scant handful), cinnamon, ginger (both spices measured off the tip of a knife, approx. a dash), sugar (few dashes since the toast has sugar and more is added before serving), orange juice (used 1 orange but it was a dry orange) and the yolk of an egg. Cook this until it thickens (it will not take long)
  • make toast and soak them in butter (I just spread a good deal of butter over them while hot) and sprinkle over this some sugar and thinly spread the spinach over top, put them in a low oven and sprinkle sugar over them before serving.

I wanted to see how much the toasts could handle, I'd say about two toasts worth but it is a bit much and would recommend thinly spreading it as per directions. I like these fine and found it was the first time I had spinach that did not grit the inside of my mouth... however the boy promptly spit out his so guess this would be an acquired taste. This really needs to be served on toast.

spacerTo go back to the recipe list,please click on the back button of your browser