vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Spinach Souffle
From Mary Jane's cook book, 1916
Serves 4
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
94Calories
7 gProtein
8 gCarbs
5 gFat
Full nutrition (33 nutrients)
Calories94 kcal
Protein6.6 g
Carbohydrates7.7 g
Fiber2.2 g
Sugars1.6 g
Total Fat4.7 g
Saturated Fat1.1 g
Monounsaturated Fat1.8 g
Polyunsaturated Fat1.4 g
Cholesterol1.9 mg
Sodium192 mg
Potassium577 mg
Calcium129 mg
Iron2.7 mg
Magnesium79 mg
Phosphorus77 mg
Zinc0.6 mg
Copper0.1 mg
Manganese0.9 mg
Vitamin D0.4 mcg
Vitamin C27 mg
Vitamin A486 mcg
Vitamin E2 mg
Vitamin K459 mcg
Vitamin B60.2 mg
Vitamin B120.1 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.9 mg
Folate188 mcg
Choline23 mg
Caffeine0 mg
Water130 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Mary Jane's cook book (1916) by Mary Jane, Sophie D. Coe, page 128. The excerpt below is the record exactly as published.
SPINACH SOUFFLE. Cold boiled spinach, 2 cups. White sauce, % cup. Salt and paprika. Egg whites, 2
Cook this with the app: pantry check, scaling, and the assistant.