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Dressed Spinach
From Cassell's dictionary of cookery, 1892
Serves 1
When serving under meat, season more highly.
Presented as published in 1892. 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
420Calories
3 gProtein
8 gCarbs
53 gFat
Full nutrition (33 nutrients)
Calories420 kcal
Protein2.8 g
Carbohydrates8.5 g
Fiber0.3 g
Sugars0 g
Total Fat53 g
Saturated Fat24 g
Monounsaturated Fat8.6 g
Polyunsaturated Fat0 g
Cholesterol152 mg
Sodium7082 mg
Potassium124 mg
Calcium94 mg
Iron1.7 mg
Magnesium8.9 mg
Phosphorus73 mg
Zinc0.3 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K2.8 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.5 mg
Folate6.8 mcg
Choline0.7 mg
Caffeine0 mg
Water91 g
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1879. The excerpt below is the record exactly as published.
a large saucepan of boiling water to which a considerable quantity of salt has been added. Boil fast for ten minutes, then strain on the back of a sieve or colander ; press the spinach . in a napkin, and squeeze out all the water that remains. Put the spinach into a stewpan with a little butter, pepper and salt, and about ten minutes before serving place it on the stove to be made hot ; add about half a cupful of cream
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