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Eggs with Spinach a la Martin

Name: Eggs with Spinach a la Martin
Yield: 2 servings
Ingredients: 1 cup chopped, cooked spinach; 3 eggs, slightly beaten; 3 tablespoons hot water; 1% teaspoon salt; 1 tablespoon green pepper; 1 tablespoon red pepper; 1 tablespoon cooked ham; 1% tablespoons olive oil

From Boston Cooking-School cook book, 1896

Serves 2

Serves 2.

Presented as published in 1896. 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

37Calories

4 gProtein

4 gCarbs

1 gFat

Full nutrition (34 nutrients)

Calories37 kcal

Protein4.4 g

Carbohydrates4 g

Fiber2.2 g

Sugars0.4 g

Total Fat1 g

Saturated Fat1.8 g

Monounsaturated Fat7.4 g

Polyunsaturated Fat1.2 g

Omega-30.1 g

Cholesterol4.3 mg

Sodium1897 mg

Potassium576 mg

Calcium97 mg

Iron2.7 mg

Magnesium78 mg

Phosphorus68 mg

Zinc0.7 mg

Copper0.1 mg

Manganese0.9 mg

Vitamin D0.1 mcg

Vitamin C37 mg

Vitamin A446 mcg

Vitamin E1.9 mg

Vitamin K459 mcg

Vitamin B60.2 mg

Vitamin B120.1 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.2 mg

Niacin (B3)1.2 mg

Folate187 mcg

Choline25 mg

Caffeine0 mg

Water123 g

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 157. The excerpt below is the record exactly as published.

EGGS WITH SPINACH A LA MARTIN 1 cup chopped, cooked spinach 1 tablespoon green pepper 3 eggs, slightly beaten cut in strips 3 tablespoons hot water 1 tablespoon cooked ham 1% teaspoon salt cut in tiny pieces 1 tablespoon red pepper cut in strips 1% tablespoons olive oil

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