Heart to Hearth Cookery

To make Spinage Fritters

I have often wondered how many different receipts (recipes) there are for the early spring spinach!  There seems to be so many that this vegetable is different each time it appears at an 18th century table.   Yet I have not found  one that proposes to preserve spinach in any way-which does not surprise me.  Recently I prepared the receipt To make Spinage Fritters which is pictured to the left.  After the Spinage was boiled, drained and minced small, grated white Bread, Nutmeg, Ginger and Cinnamon was put to it.  After adding the Yolks and Whites of Eggs, as much Cream as will moisten it, and currants, that have been swell’d in warm Water, the fritters were dropped by spoonsfuls and cooked on the griddle. 

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