Chard - Italian
From Pan-Pacific cook book, 1915
Presented as published in 1915. 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
100Calories
7 gProtein
6 gCarbs
5 gFat
Full nutrition (34 nutrients)
Calories100 kcal
Protein7.2 g
Carbohydrates6.4 g
Fiber0 g
Sugars0.2 g
Total Fat4.9 g
Saturated Fat1.6 g
Monounsaturated Fat1.8 g
Polyunsaturated Fat1 g
Omega-30 g
Cholesterol186 mg
Sodium72 mg
Potassium80 mg
Calcium30 mg
Iron1.3 mg
Magnesium8.4 mg
Phosphorus107 mg
Zinc0.7 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D1 mcg
Vitamin C0 mg
Vitamin A80 mcg
Vitamin E0.5 mg
Vitamin K0.2 mcg
Vitamin B60.1 mg
Vitamin B120.4 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.6 mg
Folate36 mcg
Choline147 mg
Caffeine0 mg
Water68 g
As published
This recipe was extracted from Pan-Pacific cook book (1915) by L. L. McLaren, page 30. The excerpt below is the record exactly as published.
CHARD— ITALIAN Prepare the chard by removing all of the green part, which can be cooked like spinach. Cut the thick midrib into two-inch squares, steam or boil until tender in boiling salted water ; then drain on a cloth. Beat an egg slightly with two tablespoons of water and one of flour
Cook this with the app: pantry check, scaling, and the assistant.