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Cream of Spinach Soup
From San Rafael cook book, 1906, 1906
Serves 2
Presented as published in 1906. 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
514Calories
23 gProtein
43 gCarbs
40 gFat
Full nutrition (34 nutrients)
Calories514 kcal
Protein23 g
Carbohydrates43 g
Fiber2.6 g
Sugars29 g
Total Fat40 g
Saturated Fat17 g
Monounsaturated Fat7.1 g
Polyunsaturated Fat1.2 g
Omega-30.1 g
Cholesterol134 mg
Sodium286 mg
Potassium1505 mg
Calcium782 mg
Iron3.9 mg
Magnesium163 mg
Phosphorus618 mg
Zinc3 mg
Copper0.2 mg
Manganese1.2 mg
Vitamin D4.9 mcg
Vitamin C34 mg
Vitamin A829 mcg
Vitamin E3.1 mg
Vitamin K581 mcg
Vitamin B60.6 mg
Vitamin B122.8 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)1 mg
Niacin (B3)2.2 mg
Folate253 mcg
Choline120 mg
Caffeine0 mg
Water578 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from San Rafael cook book, 1906 (1906) by Katherine Golden Bitting Collection on Gastronomy (Library of Congress), page 8. The excerpt below is the record exactly as published.
CREAM OF SPINACH SOUP^Mrs. E. Q. Smith, ^ash carefully 2 qts. of spinach; boil until tender in salt water, drain ■and drop;ji}tp cpld water to heighten color. Put through a potato ricer. Have ready,: IqJtijpfrthin white sauce made with 2 scant tablespoons butter and 3 tablespoons .flour and 1 qt. milk; add this sauce gradually to the pulp, stirring and rubbing that it may be smoothly blended. Put on the fire and stir almost constantly, unless in double boiler, until it toils; season highly and strain. Return to fire and just before serv- ing add % cup of whipped cream
Cook this with the app: pantry check, scaling, and the assistant.