Spinach Croquettes
Take two pounds of boiled spinach, strain, and chop it up fine. Put it into an earthen pan with four ounces of butter, some sweet marjoram chopped up, allspice, sugar, and grated lemon peel. Mix well over the fire, then put in one tumbler of milk, and when it boils add two beaten-up eggs. When thick and cooled roll up into croquets, meanwhile make the following batter: two handfuls of flour, one tablespoonful of good olive oil, half a glass of white wine, and a little salt, well mixed together. Roll the croquets in this and fry. Serve hot.