A Spinach Tart

Take some Spinach, scald it in some boiling water, drain it very dry; Chop it, and stew it in butter and cream, with a very little salt, some sugar, some bits of citron, and a very little orange-flower; put it in a very fine puff-paste.

From Charlotte Mason, The Lady's Assistant for Regulating and Supplying Her Table, 1777

Spinach Tart (modern)

  • 1 store bought puff pastry
  • 8 cup muffin pan
  • 1 lb of spinach, boiled, drained and then chopped fine
  • 3 oz butter
  • ½ cup cream
  • 3 tablespoons sugar
  • ½ teaspoon candy citron or lemon peel, chopped fine
  • Splash orange-flower water, if available

Preheat oven at 400 degrees. Place the spinach and butter in a stew pan over medium heat, stirring until the butter is melted. Add the cream, sugar, peel, and flower water. Stir all together thoroughly and then remove from heat. Take the puff pastry and cut it into eight pieces. Press the pasty into each cup in the muffin pan. Add some creamed spinach in each cup. Place in the oven and cook for approximately 20 minutes or until golden brown.

This project was developed through a Teaching American History Grant partnership between Anne Arundel County Public Schools, the Center for History Education at the University of Maryland, Baltimore County (UMBC) and Historic London Town and Gardens.