vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Spinach Salad
From The new Annie Dennis cook book, 1905
Serves 4
Presented as published in 1905. 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
63Calories
7 gProtein
7 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories63 kcal
Protein7 g
Carbohydrates7 g
Fiber4.2 g
Sugars0.9 g
Total Fat2.1 g
Saturated Fat0.5 g
Monounsaturated Fat0.5 g
Polyunsaturated Fat0.5 g
Cholesterol47 mg
Sodium166 mg
Potassium1076 mg
Calcium195 mg
Iron5.3 mg
Magnesium151 mg
Phosphorus115 mg
Zinc1.1 mg
Copper0.2 mg
Manganese1.7 mg
Vitamin D0.3 mcg
Vitamin C53 mg
Vitamin A910 mcg
Vitamin E4 mg
Vitamin K918 mcg
Vitamin B60.4 mg
Vitamin B120.1 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.4 mg
Niacin (B3)1.4 mg
Folate374 mcg
Choline73 mg
Caffeine0 mg
Water183 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The new Annie Dennis cook book (1905) by Annie E. Dennis, page 101. The excerpt below is the record exactly as published.
Spinach Salad Take a quart of young tender spinach leaves, put in a salad bowl with spring onions cut up fine and a sprig of mint. Pour over plain salad dressing and garnish with hard boiled eggs
Cook this with the app: pantry check, scaling, and the assistant.