Spynoches yfryed

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PERIOD: England, 14th century | SOURCE: Forme of Cury | CLASS: Authentic | DESCRIPTION: Fried spinach


  • 3 tablespoons Oil (olive)
  • .5 teaspoons Ginger
  • 1 pound Spinach
  • .5 teaspoons Sugar (granulated)
  • .5 teaspoons Cinnamon

Cooking Instructions

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!

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