Bombay Spinach

Name: Bombay Spinach
Ingredients: Boil the spinach in salted water until tender; Fry 1 chopped onion in a tablespoonful of butter; add a pinch of pepper; and curry-powder

From 365 foreign dishes, 1908

Presented as published in 1908. 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

138Calories

11 gProtein

26 gCarbs

1 gFat

Full nutrition (33 nutrients)

Calories138 kcal

Protein11 g

Carbohydrates26 g

Fiber10 g

Sugars7.8 g

Total Fat1.5 g

Saturated Fat0.3 g

Monounsaturated Fat0.1 g

Polyunsaturated Fat0.6 g

Cholesterol0 mg

Sodium275 mg

Potassium2116 mg

Calcium371 mg

Iron9.5 mg

Magnesium284 mg

Phosphorus210 mg

Zinc2.1 mg

Copper0.5 mg

Manganese3.2 mg

Vitamin D0 mcg

Vitamin C107 mg

Vitamin A1595 mcg

Vitamin E6.9 mg

Vitamin K1643 mcg

Vitamin B60.8 mg

Vitamin B120 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.7 mg

Niacin (B3)2.6 mg

Folate688 mcg

Choline75 mg

Caffeine0 mg

Water444 g

As published

This recipe was extracted from 365 foreign dishes (1908) by Josephine Preston Peabody, page 4. The excerpt below is the record exactly as published.

Bombay Spinach. Boil the spinach in salted water until tender ; drain and chop fine. Fry i chopped onion in a tablespoonftils of butter ; add the chopped spinach, a pinch of pepper and curry-powder

Cook this with the app: pantry check, scaling, and the assistant.