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Spiced "Hungarian" Spinach

Course Side Dish
Cuisine Danish, German, Historical cooking, Renaissance


  • 1 kilogram spinach
  • 2 red onions
  • 50 grams currants or small raisins
  • 50 milliliters wine vinegar
  • 50 milliliters water
  • 1 teaspoon sugar
  • 100 grams butter
  • salt to taste


  1. Wash and chop the spinach. Chop the red onion.
  2. Add onion and raisins to the pot and add the spinach on top. Add the water and vinegar and cook everything until the liquid is almost gone.
  3. Add sugar and butter and cook it tough. Add salt to taste.
  4. Serve it with fried salmon or other fried fish.

Recipe Notes

Source: The recipe is from "Koge-Bog: Indeholdendis et hundrede fornødne stycker, som ere om Brygning, Bagning, Kogen...", by Anna Weckers (Ein köstlich new Kochbuch) from 1597, printed in Danish in 1616.

Reprinted in "Middelaldermad" by Bi Skaarup & Henrik Jacobsen, 1999