Black Porray
A spinach & bacon dish - contributed by Rebecca A. C. Smith

For 250 servings:

  • 30 lbs. spinach
  • 7 lbs. bacon
OR: For 6-8 servings:
  • 1 1/4 lbs. spinach
  • 1/4 lb. bacon.
Wash and chop spinach and boil for about 5 minutes. Drain well. Fry bacon until crisp, but not overdone and set aside. Saute spinach in the bacon grease. Chop up bacon and stir back into spinach. The original recipe told one to lay the bacon on top of the greens, but cutting it up before hand will make it more convenient for the diners.

Heiatt, Constance B. and Sharon Butler. Pleyn Delit, Medieval Cookery for Modern Cooks. University of Toronto Press, Toronto, 1976. (Recipe #12)

Black Porray is featured in Feast for Christmas Revel

Metric, Celsius, & Gas Mark Equivalencies

Rebecca A. C. Smith is a tax collector for the State of Louisiana. She is an active member of the Society for Creative Anachronism, while her other hobby is Science Fiction and Sci-Fi Fandom.

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Black Porray © 1997 Rebecca A. C. Smith | This page © 2000 James L. Matterer

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