Bechamel Spinach
From The practical cookbook, 1917
Presented as published in 1917. 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
130Calories
6 gProtein
18 gCarbs
4 gFat
Full nutrition (30 nutrients)
Calories130 kcal
Protein5.7 g
Carbohydrates18 g
Sugars5.9 g
Total Fat4.1 g
Saturated Fat2.3 g
Monounsaturated Fat0.8 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol15 mg
Sodium47 mg
Potassium204 mg
Calcium153 mg
Iron0.9 mg
Magnesium19 mg
Phosphorus140 mg
Zinc0.6 mg
Copper0 mg
Manganese0.1 mg
Vitamin D1.2 mcg
Vitamin A39 mcg
Vitamin E0.1 mg
Vitamin B60.1 mg
Vitamin B120.7 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1.2 mg
Folate25 mcg
Choline22 mg
Water109 g
As published
This recipe was extracted from The practical cookbook (1917) by Margaret W. Howard, page 6. The excerpt below is the record exactly as published.
Bechamel spinach. Additional ingredients; 2 tb. flour, ^ c. milk
Cook this with the app: pantry check, scaling, and the assistant.