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Spinach Blanched au Naturel
From The table, 1889
Serves 4
Presented as published in 1889. 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
1Calories
0 gProtein
0 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories1.4 kcal
Protein0.2 g
Carbohydrates0.2 g
Fiber0.1 g
Sugars0 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium4.9 mg
Potassium35 mg
Calcium6.2 mg
Iron0.2 mg
Magnesium4.9 mg
Phosphorus3.1 mg
Zinc0 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C1.8 mg
Vitamin A29 mcg
Vitamin E0.1 mg
Vitamin K30 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate12 mcg
Choline1.2 mg
Caffeine0 mg
Water5.7 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The table (1889) by Alexander Filippini, page 237. The excerpt below is the record exactly as published.
Spinach Blanched au Naturel.— Take a peck of fresh, sound spinach
Cook this with the app: pantry check, scaling, and the assistant.