vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Spinach a la Creme
From The Toronto Cook Book, 1915
Serves 4
Presented as published in 1915. 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
209Calories
1 gProtein
4 gCarbs
26 gFat
Full nutrition (33 nutrients)
Calories209 kcal
Protein1.2 g
Carbohydrates4.3 g
Fiber0 g
Sugars2 g
Total Fat26 g
Saturated Fat12 g
Monounsaturated Fat4.3 g
Polyunsaturated Fat0 g
Cholesterol76 mg
Sodium13 mg
Potassium58 mg
Calcium37 mg
Iron0 mg
Magnesium3.6 mg
Phosphorus35 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K1.4 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water35 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 132. The excerpt below is the record exactly as published.
Spinach a la Creme This is cooked as above. When done, take two tablespoons butter, a little nutmeg and stir over fire until warm, but do not allow to become oily; add one cup cream and a tablespoon powdered sugar
Cook this with the app: pantry check, scaling, and the assistant.