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Fish and Spinach
From Delta Gamma cook book, 1922
Serves 2
Ina Firkins (Lambda Nu)
Presented as published in 1922. 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
422Calories
51 gProtein
14 gCarbs
19 gFat
Full nutrition (34 nutrients)
Calories422 kcal
Protein51 g
Carbohydrates14 g
Fiber3.7 g
Sugars0.8 g
Total Fat19 g
Saturated Fat9.8 g
Monounsaturated Fat4.1 g
Polyunsaturated Fat1.4 g
Omega-30.1 g
Cholesterol157 mg
Sodium1954 mg
Potassium1423 mg
Calcium740 mg
Iron5.4 mg
Magnesium192 mg
Phosphorus1113 mg
Zinc4.2 mg
Copper0.3 mg
Manganese1.6 mg
Vitamin D0.5 mcg
Vitamin C48 mg
Vitamin A943 mcg
Vitamin E4.9 mg
Vitamin K822 mcg
Vitamin B60.5 mg
Vitamin B124.5 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.7 mg
Niacin (B3)2.8 mg
Folate333 mcg
Choline41 mg
Caffeine0 mg
Water366 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Delta Gamma cook book (1922), page 5. The excerpt below is the record exactly as published.
Fish and Spinach Prepare spinach as usual. Cream any fish (codfish or halibut is good). Butter ramekins and place therein, first a layer of spinach, then a layer of creamed fish (four layers). Over top lay grated cheese
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