Title: Spinach & Date Fritters (Scottish Elizabethan)
Categories: British Medieval Vegetable
Yield: 20 Sm fritter

		** British Measurements **
1	lb	Fresh or frozen spinach
2	md	Eggs
	pn	Salt
	pn	Freshly milled black pepper
	pn	Brown sugar
	pn	Ground cinnamon
	pn	Ground ginger
1	oz	White breadcrumbs
2	oz	Currants
2	oz	Dates; finely minced
THE BATTER
3	oz	Self-rising flour
	pn	Salt
3	oz	Water
2	tb	Ale
		Vegetable oil for frying

Wash and trim the spinach if using fresh, and cook for 1 to 2 minutes, or until the leaves begin to wilt. If using frozen, cook gently until thawed. Drain in a colander and leave to cool, then chop finely. Squeeze out excess moisture. In a bowl, mix the eggs, seasoning, sugar, spices and breadcrumbs until well blended, then stir in the currants, dates and chopped spinach.

Prepare the batter by sieving the flour and salt into a bowl, then gradually whisk in the water and ale until smooth and free from lumps. The mixture should have the consistency of thick pancake batter. In a heavy frying pan, heat about 1/2-inch of oil until it begins to smoke. Shape the spinach mixture into small patties, then place a few at a time in the prepared batter. Remove with a draining spoon, then fry for about 3 minutes on each side or until golden brown. Drain on kitchen paper, then serve hot as a snack with drinks or as a starter.

Makes about 20 small fritters. ** A Book of Historical Recipes ** : by Sara Paston-Williams The National Trust of Scotland, 1995 ISBN = 0-7078-0240-7

Scanned and formatted for you by The WEE Scot -- pol mac Griogair ORIGINAL RECIPE::

To make Fritters of Spinnedge (dated from 1596 AD)

"Take a good deale of Spinnedge, and wash it cleane. Then boile it in faire water, and when it is boiled, then take it forth and let the water runne from it. Then chop it with the backe of a knife, and then put in some egges and grated bread, and season it with sugar, sinamon, ginger and pepper, dates minced fine, and currants, and roule them like a ball, and dippe them in butter (batter) made of Ale and flower."

Historical note:: Fritters made from the pulped leaves of spinach, beets or clary, bugloss or lettuce were very popular. Spinach was also enjoyed as a boiled salad with currants.

From: Fred Ball Date: 30 Nov 96 National Cooking Echo Ä

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