Boiled Spinach
From What to Have for Dinner, 1905
Presented as published in 1905. 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
1795Calories
30 gProtein
305 gCarbs
53 gFat
Full nutrition (34 nutrients)
Calories1795 kcal
Protein30 g
Carbohydrates305 g
Fiber21 g
Sugars4 g
Total Fat53 g
Saturated Fat29 g
Monounsaturated Fat14 g
Polyunsaturated Fat5.2 g
Omega-30.2 g
Cholesterol116 mg
Sodium7802 mg
Potassium525 mg
Calcium1226 mg
Iron127 mg
Magnesium115 mg
Phosphorus278 mg
Zinc1.8 mg
Copper0 mg
Manganese0.9 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A368 mcg
Vitamin E1.4 mg
Vitamin K3.8 mcg
Vitamin B60.5 mg
Vitamin B120.1 mcg
Thiamin (B1)2.7 mg
Riboflavin (B2)2.6 mg
Niacin (B3)32 mg
Folate513 mcg
Choline59 mg
Caffeine0 mg
Water1546 g
As published
This recipe was extracted from What to Have for Dinner (1905) by Fannie Merritt Farmer, page 11. The excerpt below is the record exactly as published.
BOILED SPINACH. Remove roots, carefully pick over and wash in several waters one-half peck spinach, being sure that it is free from all sand. Put in a stew pan containing two quarts boiling water, to which has been added one-half tablespoon salt, one-half teaspoon sugar, and one-fourth teaspoon soda. Cook until soft; the time required be- ing about twenty minutes. Drain thoroughly, chop, and add one-fourth cup melted butter
Cook this with the app: pantry check, scaling, and the assistant.