Creamed Spinach
From Camp cookery (Milam, for Boy Scouts), 1918
Presented as published in 1918. 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
264Calories
10 gProtein
18 gCarbs
18 gFat
Full nutrition (34 nutrients)
Calories264 kcal
Protein10 g
Carbohydrates18 g
Fiber4.3 g
Sugars6.6 g
Total Fat18 g
Saturated Fat7.6 g
Monounsaturated Fat6.9 g
Polyunsaturated Fat1.8 g
Omega-30 g
Cholesterol27 mg
Sodium193 mg
Potassium1032 mg
Calcium396 mg
Iron6.9 mg
Magnesium173 mg
Phosphorus232 mg
Zinc2 mg
Copper0.3 mg
Manganese1.7 mg
Vitamin D1.5 mcg
Vitamin C18 mg
Vitamin A982 mcg
Vitamin E3.9 mg
Vitamin K889 mcg
Vitamin B60.5 mg
Vitamin B120.7 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.6 mg
Niacin (B3)1.5 mg
Folate275 mcg
Choline63 mg
Caffeine0 mg
Water272 g
As published
This recipe was extracted from Camp cookery (Milam, for Boy Scouts) (1918) by Ava B. Milam, page 18. The excerpt below is the record exactly as published.
Creamed Spinach Soak and cook spinach as in above recipe. To each cup of boiled spinach add 1 tablespoon butter or bacon fat 1 tablespoon flour
Cook this with the app: pantry check, scaling, and the assistant.