vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Spinach Salad
From Harper's cook book encyclopædia, 1902
Serves 4
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
182Calories
8 gProtein
21 gCarbs
9 gFat
Full nutrition (33 nutrients)
Calories182 kcal
Protein7.8 g
Carbohydrates21 g
Fiber5.4 g
Sugars11 g
Total Fat9.2 g
Saturated Fat1.6 g
Monounsaturated Fat0.5 g
Polyunsaturated Fat0.5 g
Cholesterol47 mg
Sodium887 mg
Potassium1180 mg
Calcium225 mg
Iron6 mg
Magnesium159 mg
Phosphorus129 mg
Zinc1.3 mg
Copper0.3 mg
Manganese1.8 mg
Vitamin D0.3 mcg
Vitamin C61 mg
Vitamin A929 mcg
Vitamin E4.2 mg
Vitamin K995 mcg
Vitamin B60.4 mg
Vitamin B120.1 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.5 mg
Niacin (B3)1.6 mg
Folate398 mcg
Choline76 mg
Caffeine0 mg
Water263 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Harper's cook book encyclopædia (1902), page 373. 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 half a pint of plain salad dress- ing, and garnish with hard-boiled eggs
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