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Spinach Salad

Name: Spinach Salad
Yield: 4 servings
Ingredients: a pint of cold boiled spinach; six table-spoonfuls of oil; two of vinegar; one level teaspoonful of salt; one-fourth of a teaspoonful of pepper; two hard-boiled eggs

From Miss Parloa's kitchen companion, 1887

Serves 4

Spinach salad is sometimes served with roast beef, mutton, or game.

Presented as published in 1887. 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

62Calories

6 gProtein

4 gCarbs

3 gFat

Full nutrition (34 nutrients)

Calories62 kcal

Protein5.9 g

Carbohydrates3.8 g

Fiber2.1 g

Sugars0.7 g

Total Fat3 g

Saturated Fat0.9 g

Monounsaturated Fat1 g

Polyunsaturated Fat0.5 g

Omega-30 g

Cholesterol93 mg

Sodium690 mg

Potassium564 mg

Calcium108 mg

Iron2.9 mg

Magnesium78 mg

Phosphorus90 mg

Zinc0.8 mg

Copper0.1 mg

Manganese0.9 mg

Vitamin D0.6 mcg

Vitamin C27 mg

Vitamin A483 mcg

Vitamin E2.2 mg

Vitamin K459 mcg

Vitamin B60.2 mg

Vitamin B120.3 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.3 mg

Niacin (B3)0.7 mg

Folate195 mcg

Choline92 mg

Caffeine0 mg

Water113 g

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 228. The excerpt below is the record exactly as published.

Spinach Salad. To a pint of cold boiled spinach that has been minced, add a dressing made of six table-spoonfuls of oil, two of vinegar, one level teaspoonful of salt, and one-fourth of a teaspoonful of pepper. Arrange the spinach neatly on a dish, and garnish with two hard-boiled eggs

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