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Spinach
From The Institute cook book, 1913
Serves 4
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
61Calories
4 gProtein
8 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories61 kcal
Protein4.5 g
Carbohydrates8 g
Fiber2.2 g
Sugars0.5 g
Total Fat1.8 g
Saturated Fat0.5 g
Monounsaturated Fat0.5 g
Polyunsaturated Fat0.4 g
Cholesterol47 mg
Sodium150 mg
Potassium498 mg
Calcium109 mg
Iron4.4 mg
Magnesium70 mg
Phosphorus67 mg
Zinc0.6 mg
Copper0.1 mg
Manganese0.8 mg
Vitamin D0.3 mcg
Vitamin C24 mg
Vitamin A417 mcg
Vitamin E1.9 mg
Vitamin K411 mcg
Vitamin B60.2 mg
Vitamin B120.1 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)1.1 mg
Folate178 mcg
Choline54 mg
Caffeine0 mg
Water111 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Institute cook book (1913) by Helen Cramp, page 163. The excerpt below is the record exactly as published.
SPINACH Clean and wash the spinach, carefully removing roots; place in kettle and add half as much boiling water as spinach; salt and boil slowly ten minutes. Place in cooker three hours; drain; add butter, salt and pepper. Serve with vinegar and hard-boiled eggs
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