Skip to main content
Main

Spinach Boiled Plain

Boiled spinach seasoned with salt, pepper, butter, sugar, lemon juice, served with hard boiled egg slices.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
Jump to recipe ↓

Why it works: Pepper and lemon match in chemistry and in kitchens. They rank in the top 3% of all ingredient pairs, and cooks put them together in 27,047 recipes. Both carry trans-2-nonenal, which smells cardboard, fatty. The science ↓

Spinach Boiled Plain

Ingredients

Directions

Prepare

  1. Wash the spinach and remove the leaves from the stems.

  2. Place the spinach in an agate iron or porcelain saucepan without shaking off the water.

Cook

  1. Set the saucepan in a pot of boiling water, cover, and cook for 15 minutes.

  2. Stir well from the bottom, then add 1 tablespoon of hot water mixed with ¼ teaspoon of baking soda.

  3. Cover the pot and cook for an additional 10 minutes.

Drain and season

  1. Drain the spinach in a colander without pressing it initially.

  2. Season with salt, pepper, butter, a little sugar, and ½ teaspoon of lemon juice.

  3. Gently press out the remaining juice without bruising the spinach.

Serve

  1. Serve on a heated platter and top with slices of hard boiled egg.

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. Pepper + lemontop 3% of all pairs
    Smell alikestrong
    Cooked together27,047 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  2. Spinach + lemontop 6% of all pairs
    Smell alikestrong
    Cooked together1,109 recipes

    Shared aroma: 1-octen-3-ol (mushroom, earthy).

  3. Spinach + peppertop 6% of all pairs
    Smell alikemoderate
    Cooked together3,400 recipes

    Shared aroma: nonanal (fat, citrus).

  4. Butter + lemontop 16% of all pairs
    Smell alikemoderate
    Cooked together41,227 recipes

    Shared aroma: 3-hexenal (apple, fruity).

  5. Butter + eggtop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

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

What each ingredient does

Spinach
Forms the bulk of the dish; cooking collapses its leaves into a tender, soft mass.
Baking soda
Raises the pot's alkalinity, which helps the spinach turn a brighter green during cooking.
Lemon juice
Adds acidity that brightens the flavour and balances the sweetness and richness.
Butter
Adds fat and richness, carrying flavour across the cooked greens.

The step that matters

Adding the baking soda mixture. Baking soda makes the cooking water alkaline, which helps the spinach keep a bright green colour. Too much can soften the leaves and give a soapy taste, so measure it carefully and stir it in evenly.

Swap the spinach

How well each one fits the dish's main ingredients (pepper, butter, sugar, lemon, egg):

  1. Capsicumfits better
  2. Asparagusfits about as well
  3. Spinachthe original
  4. Shallotfits about as well

Fit is the average pairing score against pepper, butter, sugar, lemon, egg. Candidates are from the same food group and used in at least 100 recipes.

“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.

You might also like

Lemon SauceLemon Sauce236 recipesSpinach SoupSpinach Soup50 recipesCream of SpinachCream of Spinach29 recipesCreamed Spinach SoupCreamed Spinach Soup19 recipes