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Poached Eggs and Spinach

Name: Poached Eggs and Spinach
Yield: 4 servings
Ingredients: 2 or 3 lbs. of spinach; butter; a pinch of flour; pepper; salt; milk; fried sippets

From The Ideal cook book, 1899

Serves 4

Presented as published in 1899. 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

75Calories

7 gProtein

13 gCarbs

1 gFat

Full nutrition (33 nutrients)

Calories75 kcal

Protein7.2 g

Carbohydrates13 g

Fiber5 g

Sugars1 g

Total Fat1 g

Saturated Fat0.1 g

Monounsaturated Fat0 g

Polyunsaturated Fat0.4 g

Cholesterol0 mg

Sodium179 mg

Potassium1274 mg

Calcium226 mg

Iron6.5 mg

Magnesium181 mg

Phosphorus118 mg

Zinc1.2 mg

Copper0.3 mg

Manganese2.1 mg

Vitamin D0 mcg

Vitamin C64 mg

Vitamin A1064 mcg

Vitamin E4.6 mg

Vitamin K1095 mcg

Vitamin B60.4 mg

Vitamin B120 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.5 mg

Niacin (B3)2.1 mg

Folate450 mcg

Choline44 mg

Caffeine0 mg

Water208 g

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The Ideal cook book (1899) by Anne Clarke, page 68. The excerpt below is the record exactly as published.

Poached Eggs (and Spinach) — Ingredients—Poached eggs, 2 or 3 lbs. of spinach, butter, a pinch of flour, pepper and salt to taste, milk, fried sippets

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