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Puree of Spinach
From The Portland Woman's Exchange Cook Book, 1913
Serves 2
Presented as published in 1913. 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
387Calories
13 gProtein
21 gCarbs
33 gFat
Full nutrition (34 nutrients)
Calories387 kcal
Protein13 g
Carbohydrates21 g
Fiber1.3 g
Sugars9.9 g
Total Fat33 g
Saturated Fat15 g
Monounsaturated Fat6.5 g
Polyunsaturated Fat0.7 g
Omega-30 g
Cholesterol98 mg
Sodium445 mg
Potassium829 mg
Calcium254 mg
Iron2.3 mg
Magnesium76 mg
Phosphorus255 mg
Zinc1.3 mg
Copper0.2 mg
Manganese0.6 mg
Vitamin D1.2 mcg
Vitamin C17 mg
Vitamin A323 mcg
Vitamin E1.3 mg
Vitamin K292 mcg
Vitamin B60.4 mg
Vitamin B120.7 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.5 mg
Niacin (B3)4.6 mg
Folate134 mcg
Choline55 mg
Caffeine0 mg
Water416 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Portland Woman's Exchange Cook Book (1913) by Portland Woman's Exchange (Or.), page 9. The excerpt below is the record exactly as published.
Puree of Spinach quart of spinach, pint of veal or beef stock, cupful of milk, cup half full of cream. Yi tablespoons of flour. Yi tablespoons of butter
Cook this with the app: pantry check, scaling, and the assistant.