Estimated Nutrition (whole recipe, rough)
Counts 4 of 5 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Spinach | 1 cup raw (30g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Soup | not in our table | 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
- 3 quarts of spinach
- 2 quarts of soup stock
- three quarts of spinach
- 2 quarts of rich soup stock which has been seasoned
- salt
- pepper
- bay leaf
Directions
Mrs. Dan Millikin.
3 quarts of spinach. Bay leaf.
2 quarts of soup stock. Onion. Salt. Celery. Pepper. i pint of cream.
Pick the leaves from three quarts of spinach, wash thor- oughly and throw into a dry kettle. Stand over the fire and stir constantly until the spinach is wilted. Cover the kettle and cook until the spinach is soft. Drain, saving the water, and rub through a sieve. Return to the water. Add 2 quarts of rich soup stock which has been seasoned with salt and pepper and flavored with bay leaf, onion and celery, and strained. - Add a little cornstarch which has been moistened in a little cold water. Cook all together for about half an hour. Rub through a sieve again, and reheat. Just before serving- add i pint of cream. Serve with croutons.