Native Spinach
From Practical West African cookery, 1910
Young cassava leaves can be used as a substitute.
Presented as published in 1910. 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
4Calories
0 gProtein
0 gCarbs
2 gFat
Full nutrition (32 nutrients)
Calories3.9 kcal
Protein0.3 g
Carbohydrates0.4 g
Fiber0.1 g
Sugars0.2 g
Total Fat2 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol5.9 mg
Sodium3 mg
Potassium26 mg
Calcium15 mg
Iron0.1 mg
Magnesium1.1 mg
Phosphorus6.7 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C5.2 mg
Vitamin A21 mcg
Vitamin E0 mg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate6.4 mcg
Choline0.9 mg
Water8.6 g
As published
This recipe was extracted from Practical West African cookery (1910) by S. Leith-Ross, page 53. The excerpt below is the record exactly as published.
Native Spinach. (I). 4 handfuls of spinach leaves. £ teaspoon butter. 1 teaspoon milk. A pinch of salt
Cook this with the app: pantry check, scaling, and the assistant.