Take Spinage-leaves, and scald them in Water, or else stew them in an earthen Pot, with half a Glass of white Wine, to take away their Crudity. As soon as the Wine is consum’d, let the Spinage be drain’d, and chopt very small, season’d with a little Salt, Cinnamon, Sugar, Lemmon-peel, two Macaroons* (Macarons) and sweet Butter. Them let them be put into fine Paste, and cover’d with Slips of cut Pastry-work; adding some Sugar and Orange-flower (water), as it is serving up to Table.
The court & country cook, faithfully translated out of French into English by J. K. A. J. Churchill, London, 1702, p. 261.
Again, we usually don't think of spinach with sugar, but this is delicious, either for dessert or as a side dish.