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Jellied Spinach with Meat

Name: Jellied Spinach with Meat
Yield: 1 servings
Ingredients: 1 cup of boiling, thick, well seasoned white sauce; 2 tablespoons of softened gelatin; 1 cup of chopped DEL MONTE Canned Spinach which has been drained; 1 tablespoon of onion juice; % cup each of celery; % cup each of any chopped, left, over, cooked meat

From The bride's cook book, 1915

Serves 1

Presented as published in 1915. 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

581Calories

30 gProtein

39 gCarbs

36 gFat

Full nutrition (33 nutrients)

Calories581 kcal

Protein30 g

Carbohydrates39 g

Fiber5.5 g

Sugars12 g

Total Fat36 g

Saturated Fat8.6 g

Monounsaturated Fat15 g

Polyunsaturated Fat9.9 g

Cholesterol15 mg

Sodium1140 mg

Potassium1100 mg

Calcium520 mg

Iron4.4 mg

Magnesium164 mg

Phosphorus341 mg

Zinc2 mg

Copper0.6 mg

Manganese1.3 mg

Vitamin D3 mcg

Vitamin C11 mg

Vitamin A1239 mcg

Vitamin E5.5 mg

Vitamin K583 mcg

Vitamin B60.4 mg

Vitamin B120.7 mcg

Thiamin (B1)0.4 mg

Riboflavin (B2)0.9 mg

Niacin (B3)2.3 mg

Folate262 mcg

Choline77 mg

Caffeine0 mg

Water388 g

As published

This recipe was extracted from The bride's cook book (1915) by Edgar William Briggs, page 129. The excerpt below is the record exactly as published.

JELLIED SPINACH WITH MEAT— Pour 1 cup of boiling, thick, well sea- soned white sauce onto 2 tablespoons of softened gelatin. Add 1 cup of chopped DEL MONTE Canned Spinach which has been drained, 1 tablespoon of onion juice, and % cup each of celery

Cook this with the app: pantry check, scaling, and the assistant.