Posted by: hearttohearthcookery | May 21, 2026

Lie on Your Spinach-A Taste of Hearth Cookery

After the toast is buttered and laid on the serving dish for the receipt To make Spinach Toasts then lie on your spinach.  The spinach was stewed tender, chopped small, and both currants and nutmeg added.  

After the toast is buttered and laid on the serving dish for the receipt To make Spinach Toasts then lie on your spinach.  The spinach was stewed tender, chopped small, and both currants and nutmeg added.

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Posted by: hearttohearthcookery | May 19, 2026

Well Buttered Toast-A Taste of Hearth Cooking

After the slices of the penny loaf have been toasted for the receipt (recipe) To make Spinach Toasts well butter the toasts and place them on the serving dish.

After the slices of the penny loaf have been toasted for the receipt (recipe) To make Spinach Toasts well butter the toasts and place them on the serving dish.

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Posted by: hearttohearthcookery | May 17, 2026

Toast the Bread-A Taste of Hearth Cooking

After the slices of bread were cut from the penny loaf for the receipt (recipe) To make Spinach Toasts a simple fork toaster was used to toast the bread.

After the slices of bread were cut from the penny loaf for the receipt (recipe) To make Spinach Toasts a simple fork toaster was used to toast the bread.

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Posted by: hearttohearthcookery | May 15, 2026

Penny Loaf for Toasts-A Taste of Hearth Cooking

After the stewed and buttered spinach has been chopped, mixed with nutmeg and currants for the receipt (recipe) To make Spinach Toasts cut bread from a penny loaf to toast.

After the stewed and buttered spinach has been chopped, mixed with nutmeg and currants for the receipt (recipe) To make Spinach Toasts cut bread from a penny loaf to toast.

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Posted in Bread, culinary history, food, food history, receipts, recipes, spinach | Tags: , , ,

Posted by: hearttohearthcookery | May 13, 2026

A Handful of Currants-A Taste of Hearth Cooking

After the nutmeg is added to the spinach chopped small for the receipt (recipe) To make Spinach Toasts put in a handful of currants plump'd.

After the nutmeg is added to the spinach chopped small for the receipt (recipe) To make Spinach Toasts put in a handful of currants plump’d.

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Posted in culinary history, Currants, food, food history, receipts, recipes, spinach | Tags: , , ,

Posted by: hearttohearthcookery | May 11, 2026

A Little Nutmeg-A Taste of Hearth Cooking

After the stewed spinach had been chopped small for the receipt (recipe) To make Spinach Toasts put in a little nutmeg.  Some nutmeg was grated on the spinach that was chopped.

After the stewed spinach had been chopped small for the receipt (recipe) To make Spinach Toasts put in a little nutmeg.  Some nutmeg was grated on the spinach that was chopped.

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Posted by: hearttohearthcookery | May 9, 2026

Chop it Small-A Taste of Hearth Cooking

After the water has been squeezed from the stewed spinach and butter added for the receipt (recipe) To make Spinach Toasts chop it small.  A rocker knife was used for this step.

After the water has been squeezed from the stewed spinach and butter added for the receipt (recipe) To make Spinach Toasts chop it small.  A rocker knife was used for this step.

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Posted in culinary history, food, food history, receipts, recipes, spinach | Tags: , , ,

Posted by: hearttohearthcookery | May 7, 2026

Squeeze and More Butter-A Taste of Hearth Cooking

After the young spinach has been stewed tender with butter and salt for the receipt (recipe) To make Spinach Toasts squeeze out the water, put in another lump of butter.

After the young spinach has been stewed tender with butter and salt for the receipt (recipe) To make Spinach Toasts squeeze out the water, put in another lump of butter.

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Posted by: hearttohearthcookery | May 5, 2026

Young Spinach-A Taste of Hearth Cooking

For the receipt (recipe) To make Spinach Toasts take a handful or two of young spinach and wash it, drain it from the water, put it in a pan with a lump of butter and a little salt, let it stew whilst it be tender.

For the receipt (recipe) To make Spinach Toasts take a handful or two of young spinach and wash it, drain it from the water, put it in a pan with a lump of butter and a little salt, let it stew whilst it be tender.

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Posted by: hearttohearthcookery | May 3, 2026

Crock is Ready-A Taste of Hearth Cooking

After the melted butter is poured over the napkin for the receipt (recipe) To preserve Asparagus, the salt glazed crock is ready to be sealed by either a leather or a bladder and stored in the coolest location until the asparagus is read to be used and when you would use them, dress them in the same Manner you do those that are newly gather'd. 

After the melted butter is poured over the napkin for the receipt (recipe) To preserve Asparagus, the salt glazed crock is ready to be sealed by either a leather or a bladder and stored in the coolest location until the asparagus is read to be used and when you would use them, dress them in the same Manner you do those that are newly gather’d. 

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Posted in asparagus, culinary history, food, food history, Food preservation, receipts, recipes | Tags: , , , , ,

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