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Spinach en Casserole
From The farm cook & rule book, 1923
Serves 2
Presented as published in 1923. 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
677Calories
22 gProtein
135 gCarbs
7 gFat
Full nutrition (34 nutrients)
Calories677 kcal
Protein22 g
Carbohydrates135 g
Fiber4.8 g
Sugars1.4 g
Total Fat7.1 g
Saturated Fat2.6 g
Monounsaturated Fat1.5 g
Polyunsaturated Fat1.1 g
Omega-30 g
Cholesterol13 mg
Sodium331 mg
Potassium672 mg
Calcium260 mg
Iron11 mg
Magnesium128 mg
Phosphorus266 mg
Zinc2 mg
Copper0.2 mg
Manganese0.9 mg
Vitamin D0 mcg
Vitamin C8.8 mg
Vitamin A506 mcg
Vitamin E2.1 mg
Vitamin K445 mcg
Vitamin B60.5 mg
Vitamin B120.2 mcg
Thiamin (B1)1.1 mg
Riboflavin (B2)0.9 mg
Niacin (B3)9.2 mg
Folate469 mcg
Choline20 mg
Caffeine0 mg
Water102 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The farm cook & rule book (1923) by Nell Beaubien Nichols, page 91. The excerpt below is the record exactly as published.
Spinach en Casserole Season 2 cupfuls of hominy grits with butter, salt and pepper and spread 1 cupful of it in the bottom of a greased baking dish. Add a layer of cooked spinach seasoned to taste. Cover with the other cupful of hominy and sprinkle with 14 cupful of grated cheese. Bake in a slow oven until the top is browned. Garden Greens Select leaves of mustard, horseradish^ beet tops, radish tops or lambs quarter and place in a kettle partly filled with hot water. VEGETABLES 189 Add a piece of fat smoked meat and boil until tender. Serve hot on a platter with slices of lemon and hard cooked eggs. Creamed Spinach 1% cupfuls cooked spinach
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