Photo: Chiara Conti
Estimated Nutrition (whole recipe, rough)
336
Calories
15g
Protein
25g
Fat
14g
Carbs
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Spinach | 1 cup raw (30g) | 7 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- one cup of spinach that has been cooked
- two cups of milk
- two tablespoonfuls each of butter
- one teaspoonful of salt
- two eggs
Directions
1
One cup of spinach that has been cooked, well drained and washed through a strainer; two cups of milk, two tablespoonfuls each of butter and flour, two eggs, one teaspoonful of salt, pepper. Make a cream sauce of the butter, flour, scalded milk and seasonings, add beaten egg yolks, remove from the fire, add spinach and fold in the stiffly beaten whites. Bake in a buttered serving dish (setting in a pan of hot water) one-half hour ; serve at once.
By Norton, Caroline Trask ·
Recipe sourced from
internet_archive