Americanappetizer
Spinach and Artichoke Casserole
From Congressional cook book, 1900
Makes 8 servings.
Presented as published in 1900. 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
589Calories
26 gProtein
31 gCarbs
42 gFat
Full nutrition (34 nutrients)
Calories589 kcal
Protein26 g
Carbohydrates31 g
Fiber11 g
Sugars2 g
Total Fat42 g
Saturated Fat24 g
Monounsaturated Fat8.8 g
Polyunsaturated Fat1.1 g
Omega-30 g
Cholesterol125 mg
Sodium1227 mg
Potassium823 mg
Calcium530 mg
Iron1.5 mg
Magnesium98 mg
Phosphorus523 mg
Zinc3.3 mg
Copper0.2 mg
Manganese0.7 mg
Vitamin D0 mcg
Vitamin C12 mg
Vitamin A105 mcg
Vitamin E0.6 mg
Vitamin K33 mcg
Vitamin B60.3 mg
Vitamin B120.6 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.5 mg
Niacin (B3)2.3 mg
Folate288 mcg
Choline76 mg
Caffeine0 mg
Water264 g
As published
This recipe was extracted from Congressional cook book (1900) by James T. Broyhill, page 3. The excerpt below is the record exactly as published.
Spinach and Artichoke Casserole 4 pkgs. frozen chopped spinach 3 3 0z. pkgs. cream cheese i salt 6 tbsp. milk 2 jars marinated artichokes, 4 tbsp. margarine slightly drained Ys cup parmesan cheese
Cook this with the app: pantry check, scaling, and the assistant.