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Creamed Spinach
From The Blue grass cook book, 1904
Serves 4
Presented as published in 1904. 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
20Calories
2 gProtein
3 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories20 kcal
Protein2.4 g
Carbohydrates3.1 g
Fiber1.9 g
Sugars0.4 g
Total Fat0.3 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium67 mg
Potassium474 mg
Calcium84 mg
Iron2.3 mg
Magnesium67 mg
Phosphorus42 mg
Zinc0.5 mg
Copper0.1 mg
Manganese0.8 mg
Vitamin D0 mcg
Vitamin C24 mg
Vitamin A399 mcg
Vitamin E1.7 mg
Vitamin K411 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.6 mg
Folate165 mcg
Choline16 mg
Caffeine0 mg
Water78 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Blue grass cook book (1904) by Minnie C. Fox, page 42. The excerpt below is the record exactly as published.
CREAMED SPINACH Put in boiling water and boil till tender. Drain and chop fine and season highly with butter, salt, and pepper
Cook this with the app: pantry check, scaling, and the assistant.