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Spinach Soup
From Royal Victoria cook book, 1900
Serves 5
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
707Calories
5 gProtein
12 gCarbs
76 gFat
Full nutrition (33 nutrients)
Calories707 kcal
Protein4.7 g
Carbohydrates12 g
Fiber1.1 g
Sugars0.2 g
Total Fat76 g
Saturated Fat41 g
Monounsaturated Fat14 g
Polyunsaturated Fat0 g
Cholesterol213 mg
Sodium50 mg
Potassium230 mg
Calcium139 mg
Iron0.4 mg
Magnesium26 mg
Phosphorus128 mg
Zinc0.6 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C1 mg
Vitamin A14 mcg
Vitamin E0.1 mg
Vitamin K19 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.4 mg
Folate15 mcg
Choline1 mg
Caffeine0 mg
Water307 g
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from Royal Victoria cook book (1900) by Ont.). Woman's Auxiliary Royal Victoria Hospital (Barrie, page 2. The excerpt below is the record exactly as published.
SPINACH SOUP.—For 2 quarts of soup use 2 table- spoons of butter, 2 heaping tablespoons of flour, mix to- gether till smooth, then add gradually 1 quart of milk or cream, and 1 quart of hot water, season with salt, pepper and nutmeg, when boiling add 8 tablespoons of ‘spinac
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