Spenat Med Brödtärningar
"— Spenaten rensas och sköljes väl samt lägges i kokande vatten (alla grönsaker böra kokas i mycket vatten) och kokas häftigt. Då spenaten är kokt, afkyles den, hackas och drifves igenom sikt. Lägg den derefter i kastrull tillika med något grädde, smör och salt (inga andra kryddor, ty spenaten skall bibehålla sin naturliga smak; detta gäller om grönsaker i allmänhet), ställ kastrullen öfver elden, men låt ej spenaten koka, ty då mister den sin vackra färg; den skall blott upphettas. Härefter upplägges den på karott och garneras med stekta brödtärningar."
English Translation
"— Clean and wash the spinach thoroughly, then place it in boiling water (all vegetables should be boiled in plenty of water) and boil vigorously. When the spinach is cooked, cool it down, chop it, and pass it through a sieve. Then put it in a saucepan along with some cream, butter, and salt (no other spices, as the spinach should retain its natural flavor; this applies to vegetables in general), place the saucepan over the heat, but do not let the spinach boil, as it will lose its beautiful color; it should only be heated through. Afterwards, place it in a serving dish and garnish with fried bread cubes."
Note on the Original Text
The recipe’s instruction style is direct, practical, and assumes the reader has a working knowledge of kitchen basics—a reflection of its intended audience: Swedish-American home cooks accustomed to oral tradition and hands-on experience. Abbreviations and older orthography—like 'afkyles' for cool down (modern 'avkyles'), 'böra' for should (modern 'bör'), and period spelling rules—may be unfamiliar now. The clarity of ingredient flavor is insisted upon, with no masking from excess spice, demonstrating an early dedication to seasonal, ingredient-driven cooking.
Title
Praktisk, illustrerad kok-bok för Svenskarne i Amerika (1889)
You can also click the book image above to peruse the original tome
Writer
C. A. (Charles A.) Vallentin
Era
1889
Publisher
Svenska bok-och musikhandelns förlag
Background
A practical and charmingly illustrated Swedish cookbook tailored for immigrants in America, this 1889 volume serves up a delightful array of recipes and culinary wisdom, blending Old World tradition with New World ingredients.
Kindly made available by
Library of Congress
This recipe is drawn from the 1889 "Praktisk, illustrerad kok-bok för Svenskarne i Amerika," a seminal Swedish-American community cookbook published in Minneapolis. It reflects the culinary traditions maintained by Swedish immigrants adapting to new surroundings yet longing for familiar tastes. The simplicity, reliance on natural flavors, and emphasis on the beauty of vegetables echo the broader 19th-century Scandinavian approach to cooking—fresh, wholesome, and unfussy. 'Spenat med Brödtärningar' (Spinach with Croutons) offered a nourishing, refined vegetable dish for dinner tables on both sides of the Atlantic, encouraging prudent use of available dairy and bread in immigrant kitchens.
In 1889, preparation revolved around simple, sturdy kitchenware: a large cast iron pot or kettle for boiling water, a slotted spoon for draining vegetables, and a hand-held chopping knife or cleaver for mincing the spinach. A coarse kitchen sieve or food mill would have transformed the cooked greens into a fine purée. A heavy saucepan (often copper or enameled iron) allowed for gentle reheating over a wood or coal-fired stove. Bread cubes (brödtärningar) were fried in a heavy skillet, likely in butter gleaned from home-churned cream.
Prep Time
10 mins
Cook Time
10 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 pound fresh spinach
- 1/2 cup heavy cream
- 2 tablespoons butter, plus extra for frying bread
- Salt, to taste
- 2 slices white bread (for croutons or brödtärningar)
Instructions
- Begin by cleaning and rinsing 1 pound (16 ounces) of fresh spinach thoroughly.
- Bring a large pot of salted water to a rolling boil—use plenty of water, as this helps retain the vibrant green color.
- Add the spinach and boil rapidly for 2-3 minutes, just until wilted and tender.
- Drain and immediately cool the spinach in cold water to stop the cooking process and preserve its color.
- Squeeze out excess water, then finely chop or puree the spinach, ideally by pressing it through a fine sieve.
- Transfer the spinach to a saucepan and stir in 1/2 cup heavy cream, 2 tablespoons butter, and a generous pinch of salt.
- Avoid adding other spices or herbs—the aim is to respect the natural taste of the spinach, just as in 1889.
- Place the saucepan over gentle heat and warm through, stirring constantly, but do not let it come to a boil, as high heat will cause the color to dull.
- Serve the creamed spinach in a warm serving bowl and decorate with crisp, golden croutons made from about 2 slices of white bread cut into cubes and fried in butter until brown and crunchy.
Estimated Calories
170 per serving
Cooking Estimates
Preparing this creamed spinach is quick and easy. You will spend a few minutes washing and chopping the spinach, then a short time cooking it with cream and butter on gentle heat. Making the croutons adds a few more minutes. Overall, it doesn't take long to enjoy this classic side dish.
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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