Spinach Casserole
From The Chapel Hill cook book, 1935
Presented as published in 1935. 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
696Calories
54 gProtein
22 gCarbs
42 gFat
Full nutrition (34 nutrients)
Calories696 kcal
Protein54 g
Carbohydrates22 g
Fiber0.3 g
Sugars14 g
Total Fat42 g
Saturated Fat14 g
Monounsaturated Fat16 g
Polyunsaturated Fat7.9 g
Omega-30 g
Cholesterol198 mg
Sodium644 mg
Potassium882 mg
Calcium367 mg
Iron2.7 mg
Magnesium79 mg
Phosphorus634 mg
Zinc4.3 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D0.5 mcg
Vitamin C3.8 mg
Vitamin A316 mcg
Vitamin E0.9 mg
Vitamin K4.1 mcg
Vitamin B60.9 mg
Vitamin B122.2 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.8 mg
Niacin (B3)17 mg
Folate40 mcg
Choline141 mg
Caffeine0 mg
Water375 g
As published
This recipe was extracted from The Chapel Hill cook book (1935) by Presbyterian Church (Chapel Hill, N.C.). Woman's Auxiliary, page 14. The excerpt below is the record exactly as published.
SPINACH CASSEROLE 1 cup diced chicken 1 large can spinach 1 cup rich white sauce
Cook this with the app: pantry check, scaling, and the assistant.