Spinage Toasts

Learn about this recipe from our Historic Foodways staff, then try it at home.

This recipe is tasty yet unusual for the modern palate. The unexpected spinach and apple combination complement each other wonderfully. These toasts might work for an appetizer or a light lunch. It’s great as a side dish with pork, lamb, or even beef.

Learn how we make this recipe in our kitchens based on the 18th-century description below, then use our 21st-century translation to try the recipe at home!

18th Century

21st Century

Ingredients

• 1 lb. spinach leaves
• 2 oz. fresh currants, or dried currants plumped in warm water and drained
• 1 medium sweet apple
• 4 egg yolks, hard boiled (optional)
• 2 small sponge cakes (cupcake size)
• 3 Tbsp. melted butter
• 2 medium bread rolls (a little smaller than a fist)
• 1 cup cream (you may substitute skim milk or low-fat cream)
• 1/8 tsp. salt
• 2 to 3 egg whites, whipped to a froth
• 1 and 1/8 Tbsp. sugar
• 1/8 tsp. ground nutmeg
• Juice of 1 medium orange

Instructions

1. Preheat oven to 300°F
2. In a bowl, break up sponge cakes and cover them with cream, salt, and 1/8 Tbsp. sugar. Mix well and set aside.
3. Boil spinach 4 to 5 minutes. Strain and let cool. Chop into small pieces.
4. Peel, core, and chop the apple very small. In small pan, mix apple with 1 Tbsp. sugar. Cook over medium heat to make a small amount of apple marmalade. Set aside.
5. Separate the hard-boiled egg yolks from whites. Mince yolks and set aside. (Use the whites for another purpose.)
6. When sponge cakes have become mushy, add currants, apple marmalade, chopped spinach, minced egg yolk, and melted butter. Mix very well.
7. Slice rolls and toast them under the broiler. Spread spinach mixture on top of each slice and place in an oven-safe dish.
8. Spread frothed egg whites thinly over each spinach-topped toast and bake in 300°F oven for 15 to 20 minutes or until frothed egg whites are golden.
9. Remove from oven. Sprinkle nutmeg and drizzle orange juice over each toast. Serve.