Spinach Soup
From Congressional 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
75Calories
9 gProtein
11 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories75 kcal
Protein8.8 g
Carbohydrates11 g
Fiber8.1 g
Sugars1.1 g
Total Fat1.9 g
Saturated Fat0.3 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.8 g
Cholesterol0 mg
Sodium213 mg
Potassium664 mg
Calcium337 mg
Iron4.3 mg
Magnesium180 mg
Phosphorus110 mg
Zinc1.1 mg
Copper0.4 mg
Manganese1.6 mg
Vitamin D0 mcg
Vitamin C4.8 mg
Vitamin A1327 mcg
Vitamin E7.8 mg
Vitamin K1190 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.4 mg
Niacin (B3)1 mg
Folate266 mcg
Choline55 mg
Caffeine0 mg
Water196 g
As published
This recipe was extracted from Congressional cook book (1900) by James T. Broyhill, page 1. The excerpt below is the record exactly as published.
Spinach Soup 1 package of frozen creamed spinach (Frozen chopped spinach, prepared as directed, can also be used.) 2 cans of cream of celery soup 1 soup can of milk
Cook this with the app: pantry check, scaling, and the assistant.