vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Spinach, a la Creme
From A calendar of dinners, with 615 recipes, 1913
Serves 2
Can be mixed with white sauce instead of cream.
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
444Calories
14 gProtein
21 gCarbs
37 gFat
Full nutrition (33 nutrients)
Calories444 kcal
Protein14 g
Carbohydrates21 g
Fiber10 g
Sugars4 g
Total Fat37 g
Saturated Fat12 g
Monounsaturated Fat4.3 g
Polyunsaturated Fat0.7 g
Cholesterol60 mg
Sodium370 mg
Potassium2588 mg
Calcium485 mg
Iron12 mg
Magnesium362 mg
Phosphorus256 mg
Zinc2.5 mg
Copper0.6 mg
Manganese4.1 mg
Vitamin D0 mcg
Vitamin C127 mg
Vitamin A2127 mcg
Vitamin E9.2 mg
Vitamin K2192 mcg
Vitamin B60.9 mg
Vitamin B120 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.9 mg
Niacin (B3)3.3 mg
Folate880 mcg
Choline88 mg
Caffeine0 mg
Water449 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from A calendar of dinners, with 615 recipes (1913) by Marion Harris Neil, page 93. The excerpt below is the record exactly as published.
Spinach, a la Creme—2 _ pounds spinach, pepper, salt, and nutmeg to taste, 2 tablespoons Crisco, % cup thick cream, and 1 teaspoon sugar
Cook this with the app: pantry check, scaling, and the assistant.