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Another Water-Souchet
From The thorough good cook, 1895
Serves 4
Presented as published in 1895. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
2Calories
0 gProtein
0 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories2.3 kcal
Protein0.2 g
Carbohydrates0.4 g
Fiber0.2 g
Sugars0.1 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium2429 mg
Potassium35 mg
Calcium10 mg
Iron0.4 mg
Magnesium3.2 mg
Phosphorus3.6 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C8.3 mg
Vitamin A26 mcg
Vitamin E0 mg
Vitamin K103 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate9.5 mcg
Choline0.8 mg
Caffeine0 mg
Water5.5 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The thorough good cook (1895) by George Augustus Sala, page 103. The excerpt below is the record exactly as published.
Another Water-Souchet. Take some parsley roots, and j3Ut them into thin strips about an inch lonof. Put your roots into water, with a bunch of parsley, a few young onions, and a moderate c[uantity of salt
Cook this with the app: pantry check, scaling, and the assistant.