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Spinach Salad
From Mary Jane's cook book, 1916
Serves 2
Presented as published in 1916. 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
54Calories
4 gProtein
11 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories54 kcal
Protein3.7 g
Carbohydrates11 g
Fiber3.8 g
Sugars3.7 g
Total Fat0.5 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol0 mg
Sodium1233 mg
Potassium555 mg
Calcium143 mg
Iron3.6 mg
Magnesium88 mg
Phosphorus76 mg
Zinc0.9 mg
Copper0.2 mg
Manganese1 mg
Vitamin D0 mcg
Vitamin C14 mg
Vitamin A499 mcg
Vitamin E2.2 mg
Vitamin K446 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.6 mg
Folate146 mcg
Choline23 mg
Caffeine0 mg
Water149 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Mary Jane's cook book (1916) by Mary Jane, Sophie D. Coe, page 142. The excerpt below is the record exactly as published.
Spinach Salad One cup of cooked spinach, one small onion (minced fine), one teaspoon of ealt; one teaspoon of paprika
Cook this with the app: pantry check, scaling, and the assistant.