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How to Preserve Spinach
From The Swedish, French, American cook book, 1918
Serves 6
Presented as published in 1918. 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
28Calories
3 gProtein
4 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories28 kcal
Protein3.4 g
Carbohydrates4.4 g
Fiber2.6 g
Sugars0.5 g
Total Fat0.5 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium2428 mg
Potassium670 mg
Calcium120 mg
Iron3.3 mg
Magnesium95 mg
Phosphorus59 mg
Zinc0.6 mg
Copper0.2 mg
Manganese1.1 mg
Vitamin D0 mcg
Vitamin C34 mg
Vitamin A563 mcg
Vitamin E2.4 mg
Vitamin K580 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.9 mg
Folate233 mcg
Choline23 mg
Caffeine0 mg
Water110 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 623. The excerpt below is the record exactly as published.
How to Preserve Spinach Wash the spinach well free from sand. To six quarts of it take two tablespoons salt, a small pinch of baking soda, sufficient water to cook it in
Cook this with the app: pantry check, scaling, and the assistant.