Spinach Casserole
From Favorite recipes (St. Luke's Mission, Durham, 1956), 1956
Presented as published in 1956. 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
1096Calories
62 gProtein
66 gCarbs
65 gFat
Full nutrition (34 nutrients)
Calories1096 kcal
Protein62 g
Carbohydrates66 g
Fiber1.9 g
Sugars10 g
Total Fat65 g
Saturated Fat32 g
Monounsaturated Fat15 g
Polyunsaturated Fat8.1 g
Omega-30.2 g
Cholesterol187 mg
Sodium5783 mg
Potassium521 mg
Calcium1726 mg
Iron3 mg
Magnesium82 mg
Phosphorus1270 mg
Zinc9 mg
Copper0.3 mg
Manganese0.4 mg
Vitamin D0.2 mcg
Vitamin C1.7 mg
Vitamin A469 mcg
Vitamin E2.2 mg
Vitamin K6 mcg
Vitamin B60.2 mg
Vitamin B122.6 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)1 mg
Niacin (B3)3.5 mg
Folate88 mcg
Choline86 mg
Caffeine0 mg
Water574 g
As published
This recipe was extracted from Favorite recipes (St. Luke's Mission, Durham, 1956) (1956) by Saint Luke's Episcopal Church (Durham, N.C.). Woman's Auxiliary, page 3. The excerpt below is the record exactly as published.
1 cup water 2 pkgs frozen spinach 1 minced clove goxlic 1 1/2 cups grated cheese 1 teaspoon salt 1 teaspoon sugar 1 egg 1 can mushroom soup
Cook this with the app: pantry check, scaling, and the assistant.