Estimated Nutrition (whole recipe, rough)
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Spinach | 1 cup raw (30g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| 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 cooked spinach that has been finely chopped
- one-half cup of thin cream
- one-fourth teaspoonful of salt
- two beaten eggs
- one large mould
- salt
- pepper
Directions
Mix one cup of cooked spinach that has been finely chopped and pressed through a coarse sieve with one-half cup of thin cream, one-fourth teaspoonful of salt, and two beaten eggs, a little pepper. Bake in one large mould or in individual moulds, setting in a pan of hot water on top of the stove, or in the oven,
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until the center is firm. Let stand a few minutes before removing from the mould; serve with or with- out a sauce.
Take off the outside leaves, cut in quarters, wash and soak in cold water for one hour, drain and put on to cook in boiling salted water with a fourth tea- spoonful of soda. The soda helps to make it more di- gestible. When tender drain, cut or chop fine, season with butter, hot milk or cream, salt and pepper, or mix with a white sauce and cover with buttered crumbs, brown in the oven.