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Cream of Spinach Soup

Name: Cream of Spinach Soup
Yield: 4 servings
Ingredients: 1½ cups (½ can) of finely chopped DEL MONTE Canned Spinach; 1 cup of thin, well seasoned, white sauce; One tablespoon of chopped onion

From The bride's cook book, 1915

Serves 4

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

64Calories

5 gProtein

8 gCarbs

2 gFat

Full nutrition (34 nutrients)

Calories64 kcal

Protein4.7 g

Carbohydrates8 g

Fiber1.8 g

Sugars3.8 g

Total Fat2 g

Saturated Fat1.1 g

Monounsaturated Fat0.4 g

Polyunsaturated Fat0.1 g

Omega-30 g

Cholesterol5.2 mg

Sodium163 mg

Potassium314 mg

Calcium161 mg

Iron1.3 mg

Magnesium52 mg

Phosphorus101 mg

Zinc0.6 mg

Copper0.1 mg

Manganese0.4 mg

Vitamin D0 mcg

Vitamin C3.3 mg

Vitamin A398 mcg

Vitamin E1.7 mg

Vitamin K218 mcg

Vitamin B60.1 mg

Vitamin B120.4 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.3 mg

Niacin (B3)0.5 mg

Folate92 mcg

Choline13 mg

Caffeine0 mg

Water109 g

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The bride's cook book (1915) by Edgar William Briggs, page 129. The excerpt below is the record exactly as published.

CREAM OF SPINACH SOUP— Add 1% cups (1/2 can) of finely chopped DEL MONTE Canned Spinach and the liquid from 1 can of the spinach to 1 cup of thin, well seasoned, white sauce. Bring to the boiling point just before serving. One tablespoon of chopped onion

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