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English cookbook, 1700
Page 41
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cut out of the top of the Lofe, To make a Spinage Tort stew your Spinage wth nothing but a little salt, till it's very tender then break into it 6 eggs / & shuger to your tast to the quantity of a little Tansie then give it a stur, so take it off the fire & chop it small, then put it into the form of little tosts making it very smooth on the top & sides wth a knife then rub it all over wth the white of an egge, & have ready a frying pan boiling with clear driping, & so put em into it frying them crisp, & sett them before the
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cut out of the top of the Lofe, To make a Spinage Tort stew your Spinage wth nothing but a little salt, till it's very tender then break into it 6 eggs / & shuger to your tast to the quantity of a little Tansie then give it a stur, so take it off the fire & chop it small, then put it into the form of little tosts making it very smooth on the top & sides wth a knife then rub it all over wth the white of an egge, & have ready a frying pan boiling with clear driping, & so put em into it frying them crisp, & sett them before the
Szathmary Culinary Manuscripts and Cookbooks
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