Intermezzo II: Baroque food
June 20, 2010
Weekend and no experiments or Viking cooking done in a few days, so I decided to make an early baroque recipe from the earliest printed Danish cookbook. A quite simple dish that did not require anything I could not get hold of in these parts.
LXX. Spinat paa Vngerske at koge.
Tag rød Løg/skær dem smaa/oc giff smaa Rusiner der iblant/oc giff vdi en Potte/leg der til denne Spinat/oc tryck den vel tet ned i Potten/giff saa der offuer helten Vand/oc helten Vijnedicke/oc lad det hastelig indsiude/at der icke bliffuer formegit Saad offuer/giør det vel til met sucker/at det ey bliffuer forsøt eller surt/oc giff saa dervdi Bomolie (eller smør) smag om det er til maade/oc salt det til pass. Naar du vilt rette det an/saa leg om Fadet sødne Negenøyen/steegt Lax/eller andre steegte Fiske.
LXX Spinach cooked the Hungarian way
Take red Onions/cut the finely/ and add small Raisins to it/and put it in a Pot/add some Spinach/and press it down into the Pott/add to it half Water/ and half Vinegar/ and boil it quickly/so that there will not remain to much sauce/ do it well with sugar/so that it will not be to sweet nor to sour/and do in there Oliveoil (or butter) taste to see if enough/and salt as is suitable. When you want to serve it/ place around the Plate simmered Lampreys/fried Salmon or other fried fishes.
I followed the recipe without giving much heed to the amounts. I took half an onion, chopped it, added some raisins to about half a package of defrosted frozen spinach. Added some water and vinegar…about 2/3 water and 1/3 vinegar as I assumed that fresh spinach will release more water. After it had boiled I added some butter two pinches of sugar and a bit of salt. Let it simmer some more then served it with a piece of really cheep fried salmon.
The result, a sort of sweet and sour spinach mix, that I found quite pleasing. The combination of the sweetness of raisins and acidic taste of vinegar goes really good together and gave the spinach a more filling character. Not to expensive and something I could do again. The acidity went quite well with the fat salmon dish.
Did not look to professional though…