vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Frenched Spinach
From The home cook book, 1905
Serves 2
Presented as published in 1905. 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
3Calories
0 gProtein
0 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories2.9 kcal
Protein0.4 g
Carbohydrates0.5 g
Fiber0.3 g
Sugars0.1 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium9.9 mg
Potassium70 mg
Calcium12 mg
Iron0.3 mg
Magnesium9.9 mg
Phosphorus6.1 mg
Zinc0.1 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C3.5 mg
Vitamin A59 mcg
Vitamin E0.3 mg
Vitamin K60 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate24 mcg
Choline2.4 mg
Caffeine0 mg
Water11 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The home cook book (1905) by Christine Frederick, page 107. The excerpt below is the record exactly as published.
put it in a pot of boiling salted water. A pinch of soda is sometimes added to keep the spinach green. Let it boil from twenty to thirty minutes. When tender pour in a colander or sieve and drain. After the water is out, serve ; or see next receipt. FRENCHED SPINACH Proceed exactly as the foregoing receipt directs. After your spinach has drained, put it in a bowl and chop it fine. Next put in a saucepan, add butter and a dash of pepper
Cook this with the app: pantry check, scaling, and the assistant.