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Another Common English Receipt Fob Spinach

A sautéed spinach dish seasoned with salt, served with fried bread slices.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Spinach and bread work together. They rank in the top 15% of all ingredient pairs, and cooks put them together in 466 recipes. Both carry 2-undecenal, which smells sweet. The science ↓

Another Common English Receipt Fob Spinach

Ingredients

Directions

Prepare

  1. Remove the spinach leaves from the stalks, ensuring to clear any weeds.

  2. Wash the spinach thoroughly to remove all grit.

Cook

  1. Place the spinach in a large saucepan with the water that clings to it.

  2. Add the salt and press the spinach down with a wooden spoon, stirring often for about 15 minutes until tender.

Finish and serve

  1. Drain excess moisture and chop the spinach quickly on a hot plate.

  2. Serve immediately with fried bread slices on the side.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Spinach + breadtop 15% of all pairs
    Smell alikemoderate
    Cooked together466 recipes

    Shared aroma: 2-undecenal (sweet).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Spinach
Collapses into a soft, tender mass as it cooks, releasing its own water to steam it.

The step that matters

Drain excess moisture and chop quickly on a hot plate. Excess water dilutes the flavour and makes the spinach watery. Chopping while it is still hot keeps it soft and moist, since cooked greens stiffen and cool quickly.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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