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Creamed Spinach on Toast

Name: Creamed Spinach on Toast
Yield: 3 servings
Ingredients: 1^ cups {V^ can) of drained and chopped DEL MONTE Canned Spinach; Wz cups of thin white sauce

From The bride's cook book, 1915

Serves 3

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

54Calories

5 gProtein

7 gCarbs

2 gFat

Full nutrition (34 nutrients)

Calories54 kcal

Protein4.5 g

Carbohydrates6.9 g

Fiber2.3 g

Sugars2.8 g

Total Fat1.6 g

Saturated Fat0.7 g

Monounsaturated Fat0.3 g

Polyunsaturated Fat0.1 g

Omega-30 g

Cholesterol3.5 mg

Sodium138 mg

Potassium342 mg

Calcium157 mg

Iron1.6 mg

Magnesium64 mg

Phosphorus86 mg

Zinc0.6 mg

Copper0.1 mg

Manganese0.6 mg

Vitamin D0 mcg

Vitamin C4.3 mg

Vitamin A494 mcg

Vitamin E2.3 mg

Vitamin K290 mcg

Vitamin B60.2 mg

Vitamin B120.2 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.3 mg

Niacin (B3)0.5 mg

Folate117 mcg

Choline17 mg

Caffeine0 mg

Water107 g

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from The bride's cook book (1915) by Edgar William Briggs, page 130. The excerpt below is the record exactly as published.

CREAMED SPINACH ON TOAST— Add 1^ cups {V^ can) of drained and chopped DEL MONTE Canned Spinach to Wz cups of thin white sauce

Cook this with the app: pantry check, scaling, and the assistant.