Spinach Souffle

Name: Spinach Souffle
Ingredients: 2 cups cooked, drained spinach well mashed; 1 tablespoon melted butter; Salt to taste; 2 eggs beaten separately; 1 tablespoon lemon juice

From Quaker recipes, 1954

Presented as published in 1954. 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

183Calories

11 gProtein

15 gCarbs

12 gFat

Full nutrition (34 nutrients)

Calories183 kcal

Protein11 g

Carbohydrates15 g

Fiber8.7 g

Sugars1.9 g

Total Fat12 g

Saturated Fat7 g

Monounsaturated Fat3.2 g

Polyunsaturated Fat0.8 g

Omega-30 g

Cholesterol29 mg

Sodium254 mg

Potassium1697 mg

Calcium494 mg

Iron13 mg

Magnesium314 mg

Phosphorus206 mg

Zinc2.8 mg

Copper0.6 mg

Manganese3.4 mg

Vitamin D0 mcg

Vitamin C41 mg

Vitamin A1978 mcg

Vitamin E7.8 mg

Vitamin K1779 mcg

Vitamin B60.9 mg

Vitamin B120 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.9 mg

Niacin (B3)1.8 mg

Folate529 mcg

Choline74 mg

Caffeine0 mg

Water345 g

As published

This recipe was extracted from Quaker recipes (1954) by High Point Friends Meeting. Woman's Auxiliary, page 60. The excerpt below is the record exactly as published.

SPINACH SOUFFLE 2 cups cooked, drained 1 tablespoon melted butter spinach well mashed Salt to taste 2 eggs beaten separately 1 tablespoon lemon juice

Cook this with the app: pantry check, scaling, and the assistant.