Tasty Spinach
From The junior cook book, 1920
Serve at once without draining.
Presented as published in 1920. 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
252Calories
9 gProtein
0 gCarbs
24 gFat
Full nutrition (34 nutrients)
Calories252 kcal
Protein8.8 g
Carbohydrates0 g
Fiber0 g
Sugars0.2 g
Total Fat24 g
Saturated Fat8.1 g
Monounsaturated Fat10 g
Polyunsaturated Fat3.7 g
Omega-30.1 g
Cholesterol42 mg
Sodium2814 mg
Potassium129 mg
Calcium5.3 mg
Iron0.3 mg
Magnesium8.4 mg
Phosphorus106 mg
Zinc0.7 mg
Copper0 mg
Manganese0 mg
Vitamin D0.3 mcg
Vitamin C0 mg
Vitamin A7 mcg
Vitamin E0.3 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B120.3 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)2.6 mg
Folate0 mcg
Choline31 mg
Caffeine0 mg
Water30 g
As published
This recipe was extracted from The junior cook book (1920) by Clara Ingram Judson, page 9. The excerpt below is the record exactly as published.
TASTY SPINACH Material : y^y peck spinach. 4 thin slices of bacon or an equal amount of salt pork. 1 hard boiled q^^,. 1 teaspoonful salt
Cook this with the app: pantry check, scaling, and the assistant.