Fritters of Spinage


Take spinage, pick it and wash it, then set on a skillet of fair water, and when it boileth put in the spinage, being tender boil’d put it in a cullender to drain away the liquor; then mince it small on a fair board, put it in a dish and season it with cinamon, ginger, grated manchet, fix eggs with the whites and yolks, a little cream or none, make the stuff pretty thick, and put in some boil’d currans. Fry it by spoonfuls, and serve it on a dish and plate with sugar.

Thus also you may make fritters of beets, clary, borrage, bugloss, or lattice.