Recipe Manuscript

De Espinacas Cocidas

Name: De Espinacas Cocidas
Prep time: PTPT15M
Cook time: PTPT1H10M
Yield: 4
Cuisine: American
Ingredients: 500 g fresh spinach leaves; 2 liters water (for boiling); 40 g butter (or 40 g pork lard/manteca, traditional); 200 g potatoes, boiled and sliced (optional); 30 g breadcrumbs (for dredging potatoes, optional); 2 g salt (to taste); 1 g ground black pepper (to taste); 2 tbsp olive oil (for finishing); 1 tbsp vinegar (for finishing)

"Of Cooked Spinach"

1831

From the treasured pages of El Cocinero Mexicano, Vol. 1

Written by Mariano Arevalo; Mariano Galvan Rivera

Age of Gastronomy (1800 - 1900)American Beginner Lunch Dinner Other

Original Recipe • 1831

Original Manuscript(circa Age of Gastronomy, 1800 - 1900)

As inscribed by the original author's hand, transcribed with care by Lost Kitchen Scrolls

De Espinacas Cocidas

"49. Es necesario limpiar bien y lavar todas las hojas, echando despues las espinacas en agua hirviendo, donde se tendrán de hora poco más ó menos, al cabo del cual se sacarán y dejarán escurrir. Algunos las pican en seguida, pero el uso actual de las buenas mesas es que se dispongan enteras para que conserven todo su jugo y gusto. Despues de cocidas y escurridas se frien en mantequilla ó manteca, con papas cocidas y rebanadas revolcadas en pan rayado, ó sin ellas; pero siempre con la correspondiente sal y una poca de pimienta. Se les echa para servirse aceite y vinagre."

English Translation

"49. It is necessary to thoroughly clean and wash all the leaves, then place the spinach in boiling water, where they should remain for about half an hour or so, after which they should be taken out and left to drain. Some chop them immediately, but the current practice at fine tables is to leave them whole so that they retain all their juice and flavor. After being cooked and drained, they are fried in butter or lard, with boiled potatoes sliced and coated in breadcrumbs, or without them; but always with the appropriate amount of salt and a little pepper. Before serving, oil and vinegar are added."

Note on the Original Text

The original recipe is written in the concise, matter-of-fact style typical of early 19th-century cookbooks. There is little in the way of precise measurements—quantities are given in general terms as was common before standardized recipes took hold. Spelling and grammar follow Spanish conventions of the era, such as 'pan rayado' (modern 'pan rallado' for breadcrumbs) and 'espinacas cocidas' for 'cooked spinach.' Instructions presume a cook comfortable with lengthy boiling and adaptable to household conditions.

Modern Kitchen Interpretation

Recipe's Origin

El Cocinero Mexicano, Vol. 1 - Click to view recipe in book

Title

El Cocinero Mexicano, Vol. 1 (1831)

You can also click the book image above to peruse the original tome

Writer

Mariano Arevalo; Mariano Galvan Rivera

Era

1831

Publisher

Unknown

Background

A sumptuous journey through 19th-century Mexican kitchens, 'El Cocinero Mexicano, Vol. 1' serves up an array of traditional and American-inspired recipes—an exquisite treat for culinary adventurers seeking to savor the authentic flavors of early Mexico.

Kindly made available by

University of Texas at San Antonio

Historical Background of the Recipe

Learn about old traditions

This recipe comes from "El Cocinero Mexicano", published in 1831—one of the earliest comprehensive cookbooks printed in Mexico. It reflects the fusion of Spanish culinary traditions with local Mexican ingredients. During this period, elite households sought to emulate European tastes with ingredients available in the Americas. The spinach dish shows an appreciation for simple, vegetable-based preparations elevated by careful technique. Potatoes and bread crumbs hint at European influences, while the final flourish of oil and vinegar is a nod to contemporary 'good table' practices.

Culinary Tools when the Recipe was Crafted

Tools and techniques from kitchens of old

The recipe would have been executed using rather simple yet sturdy tools: hand-woven baskets for washing and draining spinach, a large clay or iron cauldron for boiling water, heavy metal or clay pans for frying, and wooden or metal spoons for stirring. A mortar and pestle might be on hand to grind pepper, and an earthenware or glass bottle would keep precious olive oil ready for drizzling.

Modern Kitchen Adaptation

Ingredients and techniques for today's cooks

ounces, cups, Fahrenheit

Prep Time

15 mins

Cook Time

1 hr 10 mins

Servings

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 (16 oz) fresh spinach leaves
2 quarts water (for boiling)
1.5 oz (3 tbsp) butter (or 1.5 oz pork lard/manteca, traditional)
7 oz potatoes, boiled and sliced (optional)
1 oz (about 1/4 cup) breadcrumbs (for dredging potatoes, optional)
1/2 tsp salt (to taste)
1/4 tsp ground black pepper (to taste)
2 tbsp olive oil (for finishing)
1 tbsp vinegar (for finishing)

Instructions

To prepare these historical cooked spinach, begin by thoroughly cleaning and washing about 1 lb (16 oz) of fresh spinach leaves.
Bring a large pot of water (at least 2 quarts) to a rolling boil.
Add the spinach and cook for just over an hour; while this method is much longer than modern quick blanching, it respects the 19th-century approach.
Once cooked, drain the spinach thoroughly.
Modern cooks may wish to chop the spinach, but for authenticity, leave the leaves whole to preserve their juices and flavor.
Next, in a large frying pan, melt 1.5 oz (3 tbsp) of butter (or use 1.5 oz of lard for authenticity).
Add the drained spinach and sauté gently.
Optionally, add 7 oz of boiled potatoes, sliced and dredged in breadcrumbs, to the pan; sauté them along with the spinach.
Season generously with salt and a little ground black pepper.
When serving, drizzle good olive oil (about 2 tbsp) and vinegar (about 1 tbsp) over the spinach for brightness and tang.

Estimated Calories

180 per serving

Cooking Estimates

You will spend about 15 minutes getting your ingredients ready, then cook the spinach for about an hour before quickly sautéing everything together. Each serving has about 180 calories, and this recipe makes 4 portions.

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.