vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Spinach
From The Toronto Cook Book, 1915
Serves 2
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
3Calories
0 gProtein
0 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories2.9 kcal
Protein0.4 g
Carbohydrates0.5 g
Fiber0.3 g
Sugars0.1 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium9.9 mg
Potassium70 mg
Calcium12 mg
Iron0.3 mg
Magnesium9.9 mg
Phosphorus6.1 mg
Zinc0.1 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C3.5 mg
Vitamin A59 mcg
Vitamin E0.3 mg
Vitamin K60 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate24 mcg
Choline2.4 mg
Caffeine0 mg
Water11 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 131. The excerpt below is the record exactly as published.
Spinach This vegetable must be very carefully washed. Place in kettle, sprinkle with salt, and let boil in its own steam, as spinach does not require water. Keep tightly covered and boil about thirty minutes. When done, drain, season with pepper, salt and butter
Cook this with the app: pantry check, scaling, and the assistant.