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Fried Parsley
From A calendar of dinners, with 615 recipes, 1913
Serves 4
Presented as published in 1913. 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
58Calories
0 gProtein
0 gCarbs
6 gFat
Full nutrition (33 nutrients)
Calories58 kcal
Protein0.2 g
Carbohydrates0.4 g
Fiber0.2 g
Sugars0.1 g
Total Fat6.3 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 A calendar of dinners, with 615 recipes (1913) by Marion Harris Neil, page 36. The excerpt below is the record exactly as published.
Fried Parsley Crisco 1 bunch parsley Salt and pepper to taste
Cook this with the app: pantry check, scaling, and the assistant.