vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Spinach
From The Landmarks club cook book, 1903
Serves 2
Tripe and spinach are very easily digested.
Presented as published in 1903. 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
20Calories
0 gProtein
1 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories20 kcal
Protein0.4 g
Carbohydrates0.5 g
Fiber0.3 g
Sugars0.1 g
Total Fat1.9 g
Saturated Fat1.1 g
Monounsaturated Fat0.5 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol4.8 mg
Sodium12 mg
Potassium84 mg
Calcium15 mg
Iron0.4 mg
Magnesium12 mg
Phosphorus7.9 mg
Zinc0.1 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C4.2 mg
Vitamin A86 mcg
Vitamin E0.4 mg
Vitamin K73 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate29 mcg
Choline3.3 mg
Caffeine0 mg
Water14 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Landmarks club cook book (1903) by The Landmarks club, Los Angeles, Calif., page 69. The excerpt below is the record exactly as published.
SPINACH. Wash and pick over the spinach carefully and thoroughly, let soak in clean water until ready to cook. Put just enough water in stew-pan to cover the bottom, about one-fourth of a cup. Put in spinach, crowding down well ; cook until wilted or tender, about thirty minutes, drain, put in chopping bowl, and chop very fine, return to stew-pan and dry out ; add a tea- spoonful of melted butt
Cook this with the app: pantry check, scaling, and the assistant.