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Spinach Pudding
From Cassell's dictionary of cookery, 1892
Serves 1
Spinach pudding is a rich dish.
Presented as published in 1892. 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
577Calories
19 gProtein
96 gCarbs
12 gFat
Full nutrition (33 nutrients)
Calories577 kcal
Protein19 g
Carbohydrates96 g
Fiber4.8 g
Sugars3.6 g
Total Fat12 g
Saturated Fat3.2 g
Monounsaturated Fat4.6 g
Polyunsaturated Fat2.2 g
Cholesterol102 mg
Sodium769 mg
Potassium293 mg
Calcium197 mg
Iron6.4 mg
Magnesium47 mg
Phosphorus218 mg
Zinc1.6 mg
Copper0.3 mg
Manganese1.1 mg
Vitamin D0.8 mcg
Vitamin C3.2 mg
Vitamin A179 mcg
Vitamin E0.7 mg
Vitamin K56 mcg
Vitamin B60.1 mg
Vitamin B120.2 mcg
Thiamin (B1)0.9 mg
Riboflavin (B2)0.9 mg
Niacin (B3)9.8 mg
Folate232 mcg
Choline171 mg
Caffeine0 mg
Water80 g
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1881. The excerpt below is the record exactly as published.
Spinach Pudding.— Take six good table- spoonfuls of spinach when boiled, pressed, and chopped (or, it may be, spinach dressed the pre- • vious day) ; add the same quantity of bread- crumbs soaked in milk and drained, a little salt, grated nutmeg
Cook this with the app: pantry check, scaling, and the assistant.