Old recipe for spinach for anemics - it is recommended for anemic people to eat spinach as much as possible. There is a lot of iron in spinach, and iron is the most important component of blood and gives our blood its red color.
That's why you should eat spinach as much as possible. Anemic people often have a tender and sensitive stomach, and herbaceous foods are highly irritating. To reduce this, the spinach should be finely chopped, in the form of porridge, and in order to increase its nutrition, it should be cooked with milk and fat or even better butter should be added.
In order to even better increase the nutritional value of spinach and the amount of iron that is introduced into the body, it is best to give spinach porridge with an egg. There is a lot of iron in the yolk.
At one time, in Viennese hospitals, anemic patients were diligently treated: with rest, sunbathing and spinach with egg.
It is important not to scald the spinach, as is usually done in our country, but clean and wash it, put it in a little cold water and let it boil well.
Then it is drained, passed through a sieve (for small children) or finely chopped and processed further, according to taste; it's just not necessary to cook it for a long time with a splash - only 1/4 hour or 20 minutes.
Source: Ženski svet no. 3, Belgrade, March 15.03.1925, XNUMX. year, edited by Jelena Zrnić and Aleksandra Jovanović, property of the Digital Library of Serbia, published for informational purposes
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