Spinach Filling
From Mrs. Ericsson Hammond's salad appetizer cook book..., 1924
Use as a filling for timbale cups.
Presented as published in 1924. 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
7Calories
1 gProtein
1 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories6.9 kcal
Protein0.9 g
Carbohydrates1.1 g
Fiber0.7 g
Sugars0.1 g
Total Fat0.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium24 mg
Potassium167 mg
Calcium30 mg
Iron0.8 mg
Magnesium24 mg
Phosphorus15 mg
Zinc0.2 mg
Copper0 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C8.4 mg
Vitamin A141 mcg
Vitamin E0.6 mg
Vitamin K145 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.2 mg
Folate58 mcg
Choline5.8 mg
Caffeine0 mg
Water27 g
As published
This recipe was extracted from Mrs. Ericsson Hammond's salad appetizer cook book... (1924) by Maria Matilda Ericsson Hammond, page 75. The excerpt below is the record exactly as published.
Spinach Filling. Take one cup of spinach that is cooked green and put through a meat machine about three times; put this fine- ground spinach in a saucepan with five spoons of dissolved Cox’s gelatine, four spoons of mayonnaise dressing, cayenne pepper and salt; stir until it commences to stiffen, then add four spoons of whipped cream
Cook this with the app: pantry check, scaling, and the assistant.