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Spinach Soup

Name: Spinach Soup
Yield: 6 servings
Ingredients: Take as much spinach as, when boiled, will half fill a vegetable dish; 2 quarts of very clear stock

From The century cook book, 1894

Serves 6

Presented as published in 1894. 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

115Calories

8 gProtein

11 gCarbs

4 gFat

Full nutrition (33 nutrients)

Calories115 kcal

Protein8.1 g

Carbohydrates11 g

Fiber0.1 g

Sugars5 g

Total Fat3.8 g

Saturated Fat1 g

Monounsaturated Fat1.8 g

Polyunsaturated Fat0.7 g

Cholesterol9.5 mg

Sodium454 mg

Potassium354 mg

Calcium14 mg

Iron0.8 mg

Magnesium16 mg

Phosphorus87 mg

Zinc0.5 mg

Copper0.2 mg

Manganese0 mg

Vitamin D0 mcg

Vitamin C1.8 mg

Vitamin A23 mcg

Vitamin E0.2 mg

Vitamin K21 mcg

Vitamin B60.2 mg

Vitamin B120 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.3 mg

Niacin (B3)5 mg

Folate24 mcg

Choline30 mg

Caffeine0 mg

Water295 g

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The century cook book (1894) by Jennie A. Hansey, page 13. The excerpt below is the record exactly as published.

Spinach Soup. Take as much spinach as, when boiled, will half fill a vegetable dish, 2 quarts of very clear stock

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