Spinach
From Statesmen's dishes; and how to cook them, 1890
Presented as published in 1890. 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
233Calories
22 gProtein
13 gCarbs
12 gFat
Full nutrition (33 nutrients)
Calories233 kcal
Protein22 g
Carbohydrates13 g
Fiber7.5 g
Sugars2.5 g
Total Fat12 g
Saturated Fat3.5 g
Monounsaturated Fat4.1 g
Polyunsaturated Fat2 g
Cholesterol373 mg
Sodium393 mg
Potassium2023 mg
Calcium387 mg
Iron10 mg
Magnesium279 mg
Phosphorus339 mg
Zinc2.9 mg
Copper0.5 mg
Manganese3.1 mg
Vitamin D2.2 mcg
Vitamin C96 mg
Vitamin A1744 mcg
Vitamin E7.9 mg
Vitamin K1643 mcg
Vitamin B60.8 mg
Vitamin B121.1 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)1.2 mg
Niacin (B3)2.5 mg
Folate704 mcg
Choline360 mg
Caffeine0 mg
Water385 g
As published
This recipe was extracted from Statesmen's dishes; and how to cook them (1890) by Katherine Golden Bitting Collection on Gastronomy (Library of Congress), page 19. The excerpt below is the record exactly as published.
SPINACH. BY MRS. JOHN M. FARQUHAR. (Wife of Representative from New York.) lSH the spinach in several waters, and keep in cold water until time to cook it. Then ^v^vfe? put it into boiling water enough to cover it, and add a little salt. Cover the pan and boil briskly till tender ; it will sink when done. Take it from the water immediately, season it with butter, and cover with hard-boiled eggs in slices
Cook this with the app: pantry check, scaling, and the assistant.