Spinach Loaf
From The bride's cook book, 1915
Serves 4
Presented as published in 1915. 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
As published
This recipe was extracted from The bride's cook book (1915) by Edgar William Briggs, page 129. The excerpt below is the record exactly as published.
SPINACH LOAF— Mix 1^ cups \V2 caii) of drained and chopped DEL MONTE Canned Spinach, 1 cup of crumbs, 1 well beaten egg, Vi cup of grated cheese, 1 tablespoon of lemon juice, 1 teaspoon of salt, and % teaspoon of pepper
Cook this with the app: pantry check, scaling, and the assistant.