vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Mold Spinach
From Good Things to Eat as Suggested by Rufus, 1911
Serves 2
Presented as published in 1911. 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
1 gProtein
0 gCarbs
2 gFat
Full nutrition (7 nutrients)
Calories28 kcal
Protein1.4 g
Carbohydrates0.1 g
Total Fat2.4 g
Vitamin E0.5 mg
Riboflavin (B2)0 mg
Water4.4 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Good Things to Eat as Suggested by Rufus (1911) by Rufus Estes, page 45. The excerpt below is the record exactly as published.
MOLD SPINACH — Remove roots and decayed leaves, wash in several waters until no grit remains. Boil in water to nearly cover until tender, drain, rinse in cold water, drain again, chop very fine, reheat in butter, season with salt and pepper and pack in small cups. Turn out and garnish with sifted yolk of egg
Cook this with the app: pantry check, scaling, and the assistant.