Spinagi
From Foods of the foreign-born in relation to health, 1922
Italian cooked vegetables are best for children in this form.
Presented as published in 1922. 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
386Calories
15 gProtein
11 gCarbs
42 gFat
Full nutrition (33 nutrients)
Calories386 kcal
Protein15 g
Carbohydrates11 g
Fiber0 g
Sugars0 g
Total Fat42 g
Saturated Fat15 g
Monounsaturated Fat5.4 g
Polyunsaturated Fat0 g
Cholesterol107 mg
Sodium7016 mg
Potassium86 mg
Calcium52 mg
Iron0.5 mg
Magnesium6.9 mg
Phosphorus53 mg
Zinc0.2 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E1 mg
Vitamin K1.8 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.5 mg
Niacin (B3)0.6 mg
Folate13 mcg
Choline0 mg
Caffeine0 mg
Water132 g
As published
This recipe was extracted from Foods of the foreign-born in relation to health (1922) by Bertha M. Wood, page 13. The excerpt below is the record exactly as published.
Spinagi i peck spinach i tablespoon butter I tablespoon salt f tablespoon flour 5 tablespoons cream i egg yolk 3 egg whites
Cook this with the app: pantry check, scaling, and the assistant.