Spinach in Molds
From Left-overs made palatable, 1902
A sophisticated and elegant dish.
Presented as published in 1902. 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
100Calories
0 gProtein
1 gCarbs
11 gFat
Full nutrition (34 nutrients)
Calories100 kcal
Protein0.2 g
Carbohydrates1.1 g
Fiber0 g
Sugars0.4 g
Total Fat11 g
Saturated Fat6.8 g
Monounsaturated Fat3.1 g
Polyunsaturated Fat0.4 g
Omega-30 g
Cholesterol29 mg
Sodium1.6 mg
Potassium19 mg
Calcium4.2 mg
Iron0 mg
Magnesium1.2 mg
Phosphorus4.5 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C6 mg
Vitamin A92 mcg
Vitamin E0.3 mg
Vitamin K0.9 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate3.5 mcg
Choline3.3 mg
Caffeine0 mg
Water17 g
As published
This recipe was extracted from Left-overs made palatable (1902) by Isabel Gordon Curtis, page 25. The excerpt below is the record exactly as published.
SPINACH IN MOLDS 2 cups cold spinach Salt Pepper i tablespoon lemon juice i tablespoon melted butter
Cook this with the app: pantry check, scaling, and the assistant.