Spinach Soufflé
From The National home cook book, 1900
Presented as published in 1900. 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
289Calories
21 gProtein
12 gCarbs
17 gFat
Full nutrition (34 nutrients)
Calories289 kcal
Protein21 g
Carbohydrates12 g
Fiber0 g
Sugars12 g
Total Fat17 g
Saturated Fat7.7 g
Monounsaturated Fat5.3 g
Polyunsaturated Fat2.2 g
Omega-30.1 g
Cholesterol401 mg
Sodium235 mg
Potassium504 mg
Calcium356 mg
Iron1.8 mg
Magnesium41 mg
Phosphorus444 mg
Zinc2.3 mg
Copper0.1 mg
Manganese0 mg
Vitamin D4.3 mcg
Vitamin C0 mg
Vitamin A238 mcg
Vitamin E1.2 mg
Vitamin K0.3 mcg
Vitamin B60.3 mg
Vitamin B122.2 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.8 mg
Niacin (B3)0.3 mg
Folate47 mcg
Choline337 mg
Caffeine0 mg
Water291 g
As published
This recipe was extracted from The National home cook book (1900), page 83. The excerpt below is the record exactly as published.
SPINACH SOUFFLE—Boil a measure of ‘spinach. in énough water to cover it, with a pinch of salt and another : In 10 minutes press the spinach through a strain- er, then rub through a wire sieve. Add two well beaten ges and a cup of milk, a dash of nutmeg and pepper
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