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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.
PICK your Spinage well, wash it, blanch it off in boiling Water for a
quarter of an Hour; then strain it out, and squeeze it well from the Water, and mince it very fine, then put it into a Stone-mortar with three or four Spoonfuls of Apples boil’d to a Marmalade; the Yolks of four Eggs boil’d hard, three raw Eggs, and a couple of coarse Biskets soaked in Cream, season’d with Salt and Sugar; beat these well together, then put it into a Dish, and mix with a good Handful of Currans, pick’d and wash’d, and three or four Spoonfuls of melted Butter; then cut handsome Toasts about half an Inch thick, four Inches long, and two broad, and spread your Spinage, &c. on them half an Inch thick; wet it over with the White of an Egg, butter the Bottom of a Mazarine-dish, or Patty-pan; lay your Toasts in, and bake them, they will be done in half an Hour; scrape a little Nutmeg, and squeeze a little Orange on them; serve up half a dozen upon a Plate for a Supper, or second Course.