May 2026
To make Spinach Toasts, Moxon, 1764
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, and only turn it in the boiling and take it up and squeeze out the water, put in another lump of butter and chop it small, put in a handful of currants plump’d, and three toasts cut from a penny loaf well buttered then lie on your spinach.
Heart to Hearth Cookery 