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Spinach Salad
From The home cook book, 1905
Serves 2
If packed in cups, serve on a lettuce leaf.
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
39Calories
5 gProtein
6 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories39 kcal
Protein4.9 g
Carbohydrates6.2 g
Fiber3.7 g
Sugars0.7 g
Total Fat0.7 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.3 g
Cholesterol0 mg
Sodium134 mg
Potassium949 mg
Calcium168 mg
Iron4.6 mg
Magnesium134 mg
Phosphorus83 mg
Zinc0.9 mg
Copper0.2 mg
Manganese1.5 mg
Vitamin D0 mcg
Vitamin C48 mg
Vitamin A797 mcg
Vitamin E3.5 mg
Vitamin K821 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)1.2 mg
Folate330 mcg
Choline33 mg
Caffeine0 mg
Water155 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The home cook book (1905) by Christine Frederick, page 88. The excerpt below is the record exactly as published.
SPINACH SALAD After you have thoroughly washed the spinach, cook it in just enough water to keep it from sticking. Drop it into boiling water for the cooking. After it has boiled fifteen minutes salt the water, let boil five or ten minutes longer till it is tender, then tip into a colander to drain. After it has drained chop very fine and season with a little butter, pepper
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