LXX - Spinach cooked in Hungarian manner
Prepared for [event name] on [date]
by [name]

This entry is a re-creation of a recipe from Koge Bog (Denmark, 1616 - Martin Forest, trans.), entitled "LXX - Spinach cooked in Hungarian manner". [insert a brief description of dish here, possibly including any or all of the following: characteristics of the final dish, when or how it might have been served, and why you selected it]

The Source Recipe
The original text of the recipe is as follows:

LXX - Spinach cooked in Hungarian manner. Take red onion / cut it small / and give small raisins thereto / and give into a pot / put thereto this spinach / and push it well into the pot / give then thereover half water / and half wine vinegar / and let it boil hastily / that there is not too much sauce left / do it well to with sugar / that it doesn't become either too sweet or sour / and give then thereto olive oil (or butter) taste if it is right / and salt it to suit. When you want to serve it / place around the plate fresh lampreys / fried salmon / or other fried fishes.

Related Recipes
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The original recipe calls for the following ingredients: [edit this list as appropriate]


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Searchable index of "Koge Bog". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?kogeb:65>. Accessed on June 4, 2020, 11:11 pm.

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