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Cream of Spinach
From The Institute cook book, 1913
Serves 4
Presented as published in 1913. 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
50Calories
4 gProtein
5 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories50 kcal
Protein3.9 g
Carbohydrates5.4 g
Fiber0.7 g
Sugars2 g
Total Fat1.5 g
Saturated Fat0.4 g
Monounsaturated Fat0.7 g
Polyunsaturated Fat0.3 g
Cholesterol3.5 mg
Sodium193 mg
Potassium294 mg
Calcium34 mg
Iron1.1 mg
Magnesium29 mg
Phosphorus47 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C8.7 mg
Vitamin A142 mcg
Vitamin E0.6 mg
Vitamin K145 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2.1 mg
Folate64 mcg
Choline17 mg
Caffeine0 mg
Water139 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Institute cook book (1913) by Helen Cramp, page 15. The excerpt below is the record exactly as published.
2 tablespoon chopped onion 1 pint cream stock Cook the corn, onion and bay leaf for fifteen minutes; add the cream sauce and serve. CREAM OF SPINACH 1 quart spinach 1^ table'^ooon chopped omda 1 pint cream stock
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