Fritters of Spinnedge*
| Categories: | Vegetable English 16th century spinach Fritter |
| Original Source: | Thomas Dawson, The good husvvifes Iewell |
| Secondary Source: | |
| Cook: | Johanna Dudley |
| Meeting Date: | 0000-00-00 |
To make Fritters of Spinnedge
Take a god deal of Spinnedge, and washe it clean, then boyle it in faire water, and when it is bouled, then take it forth and let the water runne from it, then chop it with the backe of a knife, and then put in some egges and grated bread, and season it with suger, sinamon, ginger, and peper, dates minced fine and currans, and rowle them like a ball, and dippe them in Batter made of ale and flower.
Ingredients
Steps
Note
I've made these twice, but was naughty & never wrote the amounts down (neither did whoever tried these the first time...!) make them quite sweet. They are tasty!