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Spinach
From Kentucky receipt book, 1903
Serves 1
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
480Calories
12 gProtein
17 gCarbs
43 gFat
Full nutrition (33 nutrients)
Calories480 kcal
Protein12 g
Carbohydrates17 g
Fiber7.5 g
Sugars1.4 g
Total Fat43 g
Saturated Fat24 g
Monounsaturated Fat8.6 g
Polyunsaturated Fat0.6 g
Cholesterol121 mg
Sodium293 mg
Potassium2011 mg
Calcium408 mg
Iron9.2 mg
Magnesium276 mg
Phosphorus233 mg
Zinc2.1 mg
Copper0.4 mg
Manganese3 mg
Vitamin D0 mcg
Vitamin C96 mg
Vitamin A1595 mcg
Vitamin E6.9 mg
Vitamin K1645 mcg
Vitamin B60.7 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.6 mg
Niacin (B3)2.5 mg
Folate660 mcg
Choline66 mg
Caffeine0 mg
Water379 g
As published
This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 79. The excerpt below is the record exactly as published.
Spinach. Pick spinach carefully and wash in cold water, put in double boiler to cook, add a little salt, cook more than 1 hour. When done add ^ cup of cream, pepper
Cook this with the app: pantry check, scaling, and the assistant.