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Puree of Spinach
From The thorough good cook, 1895
Serves 1
Presented as published in 1895. 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
293Calories
4 gProtein
39 gCarbs
14 gFat
Full nutrition (33 nutrients)
Calories293 kcal
Protein4.3 g
Carbohydrates39 g
Fiber4 g
Sugars20 g
Total Fat14 g
Saturated Fat8.2 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.9 g
Cholesterol41 mg
Sodium1173 mg
Potassium1047 mg
Calcium70 mg
Iron9.2 mg
Magnesium67 mg
Phosphorus133 mg
Zinc1 mg
Copper0.4 mg
Manganese0.8 mg
Vitamin D0 mcg
Vitamin C28 mg
Vitamin A238 mcg
Vitamin E0.5 mg
Vitamin K121 mcg
Vitamin B60.5 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)3.3 mg
Folate83 mcg
Choline4.8 mg
Caffeine0 mg
Water244 g
As published
This recipe was extracted from The thorough good cook (1895) by George Augustus Sala, page 194. The excerpt below is the record exactly as published.
Puree of Spinach. Pat the spinach in plenty of boiling water; when done, throw it into cold water ; scpieeze it dry, and chop it fine. Put it in a stew-pan with a little clarified butter, in which you have fried bread, cut in triangles if for a second course ; if not, the shape is immaterial, as 3'ou only wish to flavour your butter with the bread. Stir it about ten minutes, that the moisture may evaporate ; add a ladleful of Spanish sauce (p. 347), season with pepper and salt ; a small piece of glaze
Cook this with the app: pantry check, scaling, and the assistant.