Spinagie
"Neem de groenſte en malſte Bladeren van de Spinagie; laat ſe wit worden, na dat gy 'er de ſtelen hebt afgehaalt, en wel hebt gewaſſen; laat ſe vervolgens verdruipen, en hak ſe dan klein. Dit gedaan zynde, ſoo doe een goed ſtuk verſſe Boter in een Caſſerool, laat het ſmelten; geſmolten zynde, ſoo doe'er je Spinagie by met Zout en Peper; laat het alles tezamen ſtooven; gereed zynde om aan te regten, ſoo raſp'er wat Notemuſcaat op, of doe'er anders verſſe Room by, en dis het op tot Voor-ſpys, met geharſt Brood om den Rand van de Schotel, of Champinjons met Spinagie gevult, of ook geſnerkt."
English Translation
"Take the greenest and tenderest leaves of the spinach; let them blanch, after you have removed the stems and washed them well; then let them drain, and chop them finely. Having done this, put a good piece of fresh butter in a casserole, let it melt; when melted, add your spinach with salt and pepper; let it all stew together; when ready to serve, grate some nutmeg over it, or add fresh cream if you prefer, and serve it as an appetizer, with toasted bread around the edge of the dish, or mushrooms stuffed with spinach, or also garnished."
Note on the Original Text
Like most early modern recipes, this one assumes cooks know basic techniques; quantities are rarely specified, and there’s an expectation of tasting and adjusting to season. Spelling anomalies (like 'Spinagie' and 'Notemuſcaat') are due to the use of the long 's' (ſ) and older Dutch orthography. Instructions are concise, emphasize sequence, and allow for personal creativity in final presentation. The recipe also assumes familiarity with common kitchen skills, such as proper washing and draining of leafy greens.
Title
Het Hollands, of Neederlands kook-boek (1725)
You can also click the book image above to peruse the original tome
Writer
Unknown
Era
1725
Publisher
J. du Vivie
Background
A delectable journey into 18th-century Dutch cuisine, this cookbook serves up traditional recipes, culinary wisdom, and a flavorful glimpse of the Netherlands’ rich gastronomic heritage.
Kindly made available by
Internet Archive
This recipe is drawn from a Dutch cookbook published in 1725 in Leiden—a time when regional fresh produce and dairy were central to daily cooking. Spinach, introduced widely to Northern Europe in the late medieval period, was celebrated for its tender leaves and adaptability. Cookbooks from this era often reflected the emerging bourgeois household, with an emphasis on simplicity, seasonality, and gentle spicing. Butter was a staple fat, and a hint of nutmeg or rich cream reflected the subtle luxuries available to urban households.
In the early 18th century, a cook would use a mortar and pestle for grinding spices like nutmeg, and an iron or copper casserole pan (casseroole) for stewing. A sharp knife or mezzaluna would be used to chop the spinach finely. Bread would be toasted over an open hearth or in a simple bread oven. Serving vessels might include ceramic or pewter plates, with the spinach arranged artfully and garnished as suggested.
Prep Time
10 mins
Cook Time
7 mins
Servings
4
We've done our best to adapt this historical recipe for modern kitchens, but some details may still need refinement. We warmly welcome feedback from fellow cooks and culinary historians — your insights support the entire community!
Ingredients
- 1 lb fresh spinach (leaves only, stems removed)
- 3 1/2 tbsp (1.75 oz) unsalted butter
- Salt, to taste
- Freshly ground black pepper, to taste
- Freshly grated nutmeg (optional, about 1/8 tsp)
- 2 tbsp heavy cream (optional)
- Toasted bread slices (for garnish)
- Mushroom caps, for stuffing (optional)
Instructions
- Start by taking 1 pound (16 ounces) of the freshest, youngest spinach leaves you can find.
- Remove the stems and wash the leaves thoroughly to remove any grit.
- Blanch the spinach quickly in boiling water for 30-60 seconds until wilted and bright green, then drain well and squeeze out any excess water.
- Chop the spinach finely.
- In a medium saucepan, melt 3 1/2 tablespoons (1.75 ounces) of unsalted butter over medium heat.
- Add the chopped spinach and season with a generous pinch of salt and freshly ground black pepper.
- Let it cook gently, stirring occasionally, until the spinach is well stewed and flavorful (about 5-7 minutes).
- When ready to serve, grate a small amount of fresh nutmeg over the spinach, or stir in 2 tablespoons of heavy cream for a richer dish.
- Serve as a starter, garnished with toasted bread around the edge of the plate.
- If desired, you can also serve mushroom caps stuffed with spinach, or present the spinach as little molded nests.
Estimated Calories
90 per serving
Cooking Estimates
Prepping the fresh spinach takes about 10 minutes, including washing and chopping. Cooking the spinach with butter and seasoning takes about 7 minutes. Each serving is about 90 calories if you use the cream. The recipe makes 4 servings.
As noted above, we have made our best effort to translate and adapt this historical recipe for modern kitchens, taking into account ingredients nowadays, cooking techniques, measurements, and so on. However, historical recipes often contain assumptions that require interpretation.
We'd love for anyone to help improve these adaptations. Community contributions are highly welcome. If you have suggestions, corrections, or cooking tips based on your experience with this recipe, please share them below.
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