Spinach with Scrambled Egg
From Trinity cook book, 1925
Presented as published in 1925. 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
300Calories
27 gProtein
4 gCarbs
19 gFat
Full nutrition (34 nutrients)
Calories300 kcal
Protein27 g
Carbohydrates3.6 g
Fiber1.3 g
Sugars1 g
Total Fat19 g
Saturated Fat6.3 g
Monounsaturated Fat7.3 g
Polyunsaturated Fat3.9 g
Omega-30.1 g
Cholesterol744 mg
Sodium331 mg
Potassium611 mg
Calcium171 mg
Iron5.1 mg
Magnesium71 mg
Phosphorus425 mg
Zinc2.9 mg
Copper0.2 mg
Manganese0.6 mg
Vitamin D4 mcg
Vitamin C17 mg
Vitamin A601 mcg
Vitamin E3.3 mg
Vitamin K290 mcg
Vitamin B60.5 mg
Vitamin B121.8 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)1 mg
Niacin (B3)0.6 mg
Folate210 mcg
Choline600 mg
Caffeine0 mg
Water207 g
As published
This recipe was extracted from Trinity cook book (1925) by Trinity Methodist Episcopal Church, South (Roanoke, Va.), page 7. The excerpt below is the record exactly as published.
SPINACH WITH SCRAMBLED EGG Cook spinach as usual, chop and season. Take two cups of this, break four eggs
Cook this with the app: pantry check, scaling, and the assistant.