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Spinach Soup
From The King's College Hospital book of cooking recipes, 1907
Serves 4
Presented as published in 1907. 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
267Calories
8 gProtein
56 gCarbs
7 gFat
Full nutrition (33 nutrients)
Calories267 kcal
Protein8.1 g
Carbohydrates56 g
Fiber0.1 g
Sugars1.2 g
Total Fat6.9 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol17 mg
Sodium308 mg
Potassium139 mg
Calcium21 mg
Iron4.2 mg
Magnesium24 mg
Phosphorus83 mg
Zinc0.6 mg
Copper0.1 mg
Manganese0.6 mg
Vitamin D0 mcg
Vitamin C1.8 mg
Vitamin A29 mcg
Vitamin E0.1 mg
Vitamin K30 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.3 mg
Niacin (B3)4.9 mg
Folate126 mcg
Choline1.8 mg
Caffeine0 mg
Water20 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The King's College Hospital book of cooking recipes (1907) by King's College Hospital, page 8. The excerpt below is the record exactly as published.
Spinach Soup. i bundle of Spinach, i teaspoonful of Sugar. \ teaspoonful of Salt. Pepper to taste, i pinch of Soda, ioz. of Flour. ]oz. of Putter. Rpts. of good Stock.
Cook this with the app: pantry check, scaling, and the assistant.