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Another Common English Receipt for Spinach
From Modern cookery, in all its branches, 1884
Serves 4
Serve with fried sippets of bread unless prepared for an invalid.
Presented as published in 1884. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
20Calories
2 gProtein
3 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories20 kcal
Protein2.4 g
Carbohydrates3.1 g
Fiber1.9 g
Sugars0.4 g
Total Fat0.3 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium1817 mg
Potassium475 mg
Calcium85 mg
Iron2.3 mg
Magnesium67 mg
Phosphorus42 mg
Zinc0.5 mg
Copper0.1 mg
Manganese0.8 mg
Vitamin D0 mcg
Vitamin C24 mg
Vitamin A399 mcg
Vitamin E1.7 mg
Vitamin K411 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.6 mg
Folate165 mcg
Choline16 mg
Caffeine0 mg
Water78 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Modern cookery, in all its branches (1884) by Eliza Acton, page 290. The excerpt below is the record exactly as published.
ANOTHER COMMON ENGLISH RECEIPT FOR SPINACH. Take it leaf by leaf from the stalks, and be very careful to clear it from any weeds that may be amongst it, and to free it by copious and repeated washings from every particle of sand, or earth. Put 313 MODERN COOKERY. [chap. XVII. it into a large well-tinned stewpan or saucepan, with the water only which hangs about it ; throw in a small spoonful of salt, and keep it constantly pressed down with a wooden spoon, and turned often for about a quarter of an hour, or until it is perfectly tender. Drain off the superfluous moisture, chop the spinach
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