Subject: Spinoches Yfryed
From: Unicorn (unicorn@indenial.com)
Date: Wed Aug 22 2001 - 07:43:14 EDT
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F O O D F U N N Y
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Here's another good one from the mysterious "DRSPAGHETI":
While handing a "25 Cents Off" coupon to the supermarket clerk at the
checkout counter, a woman inadvertently missed the clerk's hand, and
the coupon slipped beneath the scale and was gone. The checker looked
distressed, so the woman said, "That's okay, it's in coupon heaven
now."
"Coupon heaven?" the checker asked.
"Yes," the woman said, "that's where coupons go when they die."
With a look of sadness on her face, the checker responded, "But only
the redeemed ones!"
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T O D A Y ' S R E C I P E
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Today's medieval recipe is adapted from "Curye on Inglysch," a
collection of fourteenth- and fifteenth-century recipes published by
Oxford University Press in 1985. Here is the original text:
Take spynoches; perboyle hem in sethyng water. Take hem up and
presse out the water and hew hem in two. Frye hem in oile & do therto
powdour douce, & serue forth.
Spinoches Yfryed (Fried Spinach)
1 - 1 1/2 lbs (450 - 675 g) fresh spinach, washed, stems removed
3 Tbs (45 ml) olive oil
1/4 tsp (1 ml) freshly grated nutmeg
1/4 tsp (1 ml) cinnamon
1/4 tsp (1 ml) light brown sugar
Salt and freshly ground pepper to taste
Steam the spinach until tender, about 5 minutes. Drain thoroughly,
pressing the spinach to extract as much liquid as possible. Chop
coarsely. Heat the oil in a skillet over moderate heat and saute the
spinach for 1 to 2 minutes. Add the remaining ingredients and toss to
combine. Serve immediately. Serves 4 to 6.
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