Fried Parsley
From The cult of the chafing dish, 1904
Presented as published in 1904. 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
119Calories
0 gProtein
0 gCarbs
14 gFat
Full nutrition (33 nutrients)
Calories119 kcal
Protein0 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat14 g
Saturated Fat8.4 g
Monounsaturated Fat3.9 g
Polyunsaturated Fat0.5 g
Cholesterol35 mg
Sodium0.3 mg
Potassium0.7 mg
Calcium0.5 mg
Iron0 mg
Magnesium0 mg
Phosphorus0.4 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A114 mcg
Vitamin E0.4 mg
Vitamin K1.2 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0 mcg
Choline3 mg
Caffeine0 mg
Water0 g
As published
This recipe was extracted from The cult of the chafing dish (1904) by Frank Schloesser, page 34. The excerpt below is the record exactly as published.
Fried Parsley. Indispensable for flavourings. Wash the parsley thoroughly, pick off the stalks, leaving the large heads. Dry it very care- fully as, if it is left at all damp, it will VEGETABLES AND SALADS 123 never become crisp. Put the parsley in the Chafing Dish with a tablespoon of olive oil or butter
Cook this with the app: pantry check, scaling, and the assistant.