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Spinach Soup (Potage aux Epinards) a la Gilliland
From The Swedish, French, American cook book, 1918
Serves 4
Presented as published in 1918. 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
328Calories
8 gProtein
14 gCarbs
32 gFat
Full nutrition (34 nutrients)
Calories328 kcal
Protein8 g
Carbohydrates14 g
Fiber0.3 g
Sugars8.9 g
Total Fat32 g
Saturated Fat15 g
Monounsaturated Fat5.6 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol98 mg
Sodium94 mg
Potassium421 mg
Calcium277 mg
Iron0.6 mg
Magnesium38 mg
Phosphorus231 mg
Zinc1 mg
Copper0 mg
Manganese0.2 mg
Vitamin D1.8 mcg
Vitamin C4.2 mg
Vitamin A129 mcg
Vitamin E0.4 mg
Vitamin K74 mcg
Vitamin B60.2 mg
Vitamin B121 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.6 mg
Folate35 mcg
Choline35 mg
Caffeine0 mg
Water210 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 59. The excerpt below is the record exactly as published.
pinach Soup ( Potage aux Epinards ) a la Gilliland Half quart of spinach, one quart of stock, three cups milk, two tablespoons butter, two tablespoons flour, pepper, salt, half pint cream
Cook this with the app: pantry check, scaling, and the assistant.