Spinach Salad

Name: Spinach Salad
Ingredients: Wash and pick over one peck spinach; cook with one-half cupful water until tender; add the chopped whites of two hard-boiled eggs; sufficient French dressing to suit; garnish with the crisp leaves of one head lettuce; one hard-boiled egg cut into thin slices

From Mazdaznan encyclopedia of dietetics and home cook book, 1909

Presented as published in 1909. 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

335Calories

23 gProtein

22 gCarbs

16 gFat

Full nutrition (33 nutrients)

Calories335 kcal

Protein23 g

Carbohydrates22 g

Fiber0 g

Sugars1.7 g

Total Fat16 g

Saturated Fat4.9 g

Monounsaturated Fat6.1 g

Polyunsaturated Fat2.1 g

Cholesterol560 mg

Sodium286 mg

Potassium1024 mg

Calcium164 mg

Iron2 mg

Magnesium54 mg

Phosphorus373 mg

Zinc2.6 mg

Copper0.2 mg

Manganese0.5 mg

Vitamin D3.3 mcg

Vitamin C0 mg

Vitamin A224 mcg

Vitamin E1.5 mg

Vitamin K123 mcg

Vitamin B60.4 mg

Vitamin B121.7 mcg

Thiamin (B1)0.4 mg

Riboflavin (B2)0.8 mg

Niacin (B3)1.4 mg

Folate66 mcg

Choline441 mg

Caffeine0 mg

Water803 g

As published

This recipe was extracted from Mazdaznan encyclopedia of dietetics and home cook book (1909) by Hanish, Otoman Zar-Adusht-, page 56. The excerpt below is the record exactly as published.

SPINACH SALAD. Wash and pick over one peck spinach ; cook with one- half cupful water until tender. Drain and chop very fine ; then add the chopped whites of two hard-boiled eggs and sufficient French dressing to suit. Put on large platter and garnish with the crisp leaves of one head lettuce, also one hard-boiled egg cut into thin slices

Cook this with the app: pantry check, scaling, and the assistant.