Cream of Spinach
From A Little Cook-Book for a Little Girl, 1905
It is better to use cayenne pepper instead of black with spinach.
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
599Calories
34 gProtein
47 gCarbs
31 gFat
Full nutrition (34 nutrients)
Calories599 kcal
Protein34 g
Carbohydrates47 g
Fiber1.3 g
Sugars47 g
Total Fat31 g
Saturated Fat18 g
Monounsaturated Fat6.7 g
Polyunsaturated Fat1.2 g
Omega-30.1 g
Cholesterol117 mg
Sodium418 mg
Potassium1797 mg
Calcium1258 mg
Iron1.6 mg
Magnesium163 mg
Phosphorus1014 mg
Zinc4.4 mg
Copper0.1 mg
Manganese0.5 mg
Vitamin D9.4 mcg
Vitamin C17 mg
Vitamin A593 mcg
Vitamin E1.7 mg
Vitamin K290 mcg
Vitamin B60.7 mg
Vitamin B125.3 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)1.5 mg
Niacin (B3)1.5 mg
Folate116 mcg
Choline185 mg
Caffeine0 mg
Water914 g
As published
This recipe was extracted from A Little Cook-Book for a Little Girl (1905) by Caroline French Benton, page 25. The excerpt below is the record exactly as published.
Cream of Spinach 1 pint cold cooked spinach. 1 quart of milk
Cook this with the app: pantry check, scaling, and the assistant.