Estimated Nutrition (whole recipe, rough)
Counts 9 of 10 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Spinach | 1 cup raw (30g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Tarragon | 1 tsp dried (0.5g) | 2 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Water | 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
- 4 tablespoonfuls of tarragon
- 6 tablespoonfuls of salad-oil
- 1 teaspoonful of minced parsley
- 1/2 pint of water
- 2 tablespoonfuls of salt
- 8 tablespoonfuls of cream
- a teaspoonful of minced parsley
- 12 cold boiled potatoes
- 1/2 inch in thickness
- 2 pailfuls of spinach
- 2 heaped tablespoonfuls of salt
- two large pans
- 6 persons
- 1 small teaspoonful of pounded sugar
- two hundred years
- vinegar
- pepper
- salt
- parsley
Directions
1154. INGREDIENTS.--10 or 12 cold boiled potatoes, 4 tablespoonfuls of tarragon or plain vinegar, 6 tablespoonfuls of salad-oil, pepper and salt to taste, 1 teaspoonful of minced parsley.
_Mode_.--Cut the potatoes into slices about 1/2 inch in thickness; put these into a salad-bowl with oil and vinegar in the above proportion; season with pepper, salt, and a teaspoonful of minced parsley; stir the salad well, that all the ingredients may be thoroughly incorporated, and it is ready to serve. This should be made two or three hours before it is wanted for table. Anchovies, olives, or pickles may be added to this salad, as also slices of cold beef, fowl, or turkey.
_Seasonable_ at any time.
CHICKEN SALAD.--(See No. 931.)
GROUSE SALAD.--(See No. 1020.)
LOBSTER SALAD.--(See No. 272.)
TO BOIL SPINACH (English Mode).
1155. INGREDIENTS.--2 pailfuls of spinach, 2 heaped tablespoonfuls of salt, 1 oz. of butter, pepper to taste.
_Mode_.--Pick the spinach carefully, and see that no stalks or weeds are left amongst it; wash it in several waters, and, to prevent it being gritty, act in the following manner:--Have ready two large pans or tubs filled with water; put the spinach into one of these, and thoroughly wash it; then, _with the hands_, take out the spinach, and put it into the _other tub_ of water (by this means all the grit will be left at the bottom of the tub); wash it again, and, should it not be perfectly free from dirt, repeat the process. Put it into a very large saucepan, with about 1/2 pint of water, just sufficient to keep the spinach from burning, and the above proportion of salt. Press it down frequently with a wooden spoon, that it may be done equally; and when it has boiled for rather more than 10 minutes, or until it is perfectly tender, drain it in a colander, squeeze it quite dry, and chop it finely. Put the spinach into a clean stewpan, with the butter and a seasoning of pepper; stir the whole over the fire until quite hot; then put it on a hot dish, and garnish with sippets of toasted bread.
_Time_.--10 to 15 minutes to boil the spinach, 5 minutes to warm with the butter.
_Average cost_ for the above quantity, 8d.
_Sufficient_ for 5 or 6 persons.
_Seasonable_.--Spring spinach from March to July; winter spinach from November to March.
_Note_.--Grated nutmeg, pounded mace, or lemon-juice may also be added to enrich the flavour; and poached eggs are also frequently served with spinach: they should be placed on the top of it, and it should be garnished with sippets of toasted bread.--See coloured plate U.
VARIETIES OF SPINACH.--These comprise the Strawberry spinach, which, under that name, was wont to be grown in our flower-gardens; the Good King Harry, the Garden Oracle, the Prickly, and the Round, are the varieties commonly used. The Oracle is a hardy sort, much esteemed in France, and is a native of Tartary, introduced in 1548. The common spinach has its leaves round, and is softer and more succulent than any of the Brassica tribe.
SPINACH DRESSED WITH CREAM, a la Francaise.
1156. INGREDIENTS.--2 pailfuls of spinach, 2 tablespoonfuls of salt, 2 oz. of butter, 8 tablespoonfuls of cream, 1 small teaspoonful of pounded sugar, a very little grated nutmeg.
_Mode_.--Boil and drain the spinach as in recipe No. 1155; chop it finely, and put it into a stewpan with the butter; stir over a gentle fire, and, when the butter has dried away, add the remaining ingredients, and simmer for about 5 minutes. Previously to adding the cream, boil it first, in case it should curdle. Serve on a hot dish, and garnish either with sippets of toasted bread or leaves of puff-paste.
_Time_.--10 to 15 minutes to boil the spinach; 10 minutes to stew with the cream.
_Average cost_ for the above quantity, 8d.
_Sufficient_ for 5 or 6 persons.
_Seasonable_.--Spring spinach from March to July; winter spinach from November to March.
SPINACH.--This is a Persian plant. It has been cultivated in our gardens about two hundred years, and is the most wholesome of vegetables. It is not very nutritious, but is very easily digested. It is very light and laxative. Wonderful properties have been ascribed to spinach. It is an excellent vegetable, and very beneficial to health. Plainly dressed, it is a resource for the poor; prepared luxuriantly, it is a choice dish for the rich.
SPINACH.--This vegetable belongs to a sub-order of the _Salsolaceae_, or saltworts, and is classified under the head of _Spirolobeae_, with leaves shaped like worms, and of a succulent kind. In its geographical distribution it is commonly found in extratropical and temperate regions, where they grow as weeds in waste places, and among rubbish, and in marshes by the seashore. In the tropics the order is rarely found. Many of them are used as potherbs, and some of them are emetic and vermifuge in their medicinal properties.