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Fried Parsley
From Cassell's dictionary of cookery, 1892
Serves 4
Fried parsley can be used to garnish various dishes such as patties, kromeskies, croquettes, and fried oysters.
Presented as published in 1892. 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
Sodium3.5 mg
Potassium35 mg
Calcium8.6 mg
Iron0.4 mg
Magnesium3.1 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 72. The excerpt below is the record exactly as published.
fresh- cut double parsley, and rather dark in colour; secondly, it must be perfectly dry before it is fried. Again, the fat must be boiling, and the greatest care exercised in draining the parsley so as not to break it more than possible. The best method of frying parsley is in a little wire basket in a small deep stewpan. This basket can be easily made at home out of two-pennyworth of wii-e, by a very little exercise of ingenuity. The advantage of the basket is that it can be fitted to the stew- pan, and the parsley can be lifted out bodily, thereby rendering the risk of breaking very small. Fried parsley
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