Spinage-pan-pie.

A Spinage-pan-pie.
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.* * * * **A tablespoon of flour mixed with the sugar will work well if you have no macarons. Because of the flavor achieved from the macaron (usually ground almonds or other nutmeats), add a grating of nutmeg or a drop of almond oil.

Again, we usually don't think of spinach with sugar, but this is delicious, either for dessert or as a side dish.