Spinach
From Principles of cooking, 1914
Use as little water as possible to retain valuable mineral salts.
Presented as published in 1914. 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
As published
This recipe was extracted from Principles of cooking (1914) by Emma Conley, page 22. The excerpt below is the record exactly as published.
spinach, asparagus, cress, endive, lettuce, cabbage. “Because they are similar in composition, squash, cucumbers, and tomatoes are usually classed with green vegetables, though they are fruits. Green vegetables contain go-95 per cent water, I-2 per cent protein, 2.5-5 per cent carbohydrate, 1-2 per cent mineral matter, and a trace of fat. They are valuable foods because the cellulose furnishes bulk to promote peristalsis and because the mineral salts contain a pre- dominance of the base-forming elements. Spinach, dande- a FRUITS AND GREEN VEGETABLES 59 lions, cabbage, lettuce, and asparagus contain quite a little iron. With a few exceptions green vegetables should be eaten raw, because the mineral salts, being soluble, are lost in the water in which they are cooked, and because the cellu- lose serves its purpose best in the crisp form. Spinach and asparagus must be cooked. When vegetables are eaten fresh and served with salad dressing, they form an agreeable and important addition to a meal. GREEN VEGETABLES — COOKED ‘Spinach. — Wash one half peck of spinach four or five times in plenty of water
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