Soops or butter’d Meats of Spinage from The Accomplisht Cook by Robert May
Take fine young spinage, pick and wash it clean; then have a skillet or pan of fair liquor on the fire, and when it boils, put in the spinage, give it a warm or two, and take it out into a cullende...
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Ingredients
- currans
- sugar
- salt
- cinamon
- white-wine
- butter
- dates
- spinage
- sippets
- eggs
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