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Boiled Spinach
From The art of cookery, 1899
Serves 3
Presented as published in 1899. 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
35Calories
4 gProtein
5 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories35 kcal
Protein4.3 g
Carbohydrates5.5 g
Fiber3.3 g
Sugars0.6 g
Total Fat0.6 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium119 mg
Potassium844 mg
Calcium150 mg
Iron4.1 mg
Magnesium119 mg
Phosphorus74 mg
Zinc0.8 mg
Copper0.2 mg
Manganese1.4 mg
Vitamin D0 mcg
Vitamin C42 mg
Vitamin A709 mcg
Vitamin E3.1 mg
Vitamin K730 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)1.1 mg
Folate293 mcg
Choline29 mg
Caffeine0 mg
Water138 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The art of cookery (1899) by Emma P. Ewing, page 30. The excerpt below is the record exactly as published.
Boil Spinach. — Put the prepared spinach in a small quantity of boiling water, cover closely, boil ten minutes, or till tender, drain in a colander, press out the water, season with salt, pepper, and butter, and serve with poached eggs, or with hard-boiled eggs cut in slices. Or after it is cooked and drained, chop fine, put in a stew-pan with a lump of butter, add a little sweet cream
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