Potatoes and Spinach

Name: Potatoes and Spinach
Ingredients: 1 lb. of Potatoes; 1 lb. of Spinach; three ounces of sweet butter; salt; pepper; a little grated nutmeg

From Buckmaster's cookery, 1887

The ingredients should be well mixed before baking.

Presented as published in 1887. 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

1063Calories

23 gProtein

96 gCarbs

71 gFat

Full nutrition (34 nutrients)

Calories1063 kcal

Protein23 g

Carbohydrates96 g

Fiber20 g

Sugars5.7 g

Total Fat71 g

Saturated Fat43 g

Monounsaturated Fat20 g

Polyunsaturated Fat3.5 g

Omega-30.3 g

Cholesterol183 mg

Sodium395 mg

Potassium4479 mg

Calcium524 mg

Iron16 mg

Magnesium464 mg

Phosphorus501 mg

Zinc3.8 mg

Copper1.1 mg

Manganese4.8 mg

Vitamin D0 mcg

Vitamin C217 mg

Vitamin A2709 mcg

Vitamin E11 mg

Vitamin K2206 mcg

Vitamin B62.2 mg

Vitamin B120.1 mcg

Thiamin (B1)0.7 mg

Riboflavin (B2)1 mg

Niacin (B3)8.1 mg

Folate951 mcg

Choline158 mg

Caffeine0 mg

Water788 g

As published

This recipe was extracted from Buckmaster's cookery (1887) by J. C. Buckmaster, page 100. The excerpt below is the record exactly as published.

POTATOES AND SPINACH Ingredients. 1 lb. of Potatoes. 1 lb. of Spinach. 1. Boil a pound of potatoes and mash them. 2. Have ready the same weight of boiled spinach. 3. Chop it up, and thoroughly mix with the potatoes. 4. Add salt, pepper, a little grated nutmeg, and three ounces of sweet butter

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