vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Spinach Salad
From The household cook book, 1902
Serves 1
Goes well with roast beef, mutton, or game.
Presented as published in 1902. 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
241Calories
7 gProtein
2 gCarbs
23 gFat
Full nutrition (33 nutrients)
Calories241 kcal
Protein7 g
Carbohydrates2.3 g
Fiber0.6 g
Sugars0.7 g
Total Fat23 g
Saturated Fat4.8 g
Monounsaturated Fat7.2 g
Polyunsaturated Fat9.2 g
Cholesterol187 mg
Sodium246 mg
Potassium209 mg
Calcium51 mg
Iron1.3 mg
Magnesium25 mg
Phosphorus99 mg
Zinc0.7 mg
Copper0 mg
Manganese0.2 mg
Vitamin D1.1 mcg
Vitamin C7.2 mg
Vitamin A198 mcg
Vitamin E3 mg
Vitamin K121 mcg
Vitamin B60.1 mg
Vitamin B120.6 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.2 mg
Folate71 mcg
Choline152 mg
Caffeine0 mg
Water66 g
As published
This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 160. The excerpt below is the record exactly as published.
SPINACH SALAD. — Take cold boiled spinach, mince fine, cover with a French salad dressing, and garnish with sliced hard-boiled eggs
Cook this with the app: pantry check, scaling, and the assistant.