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Herb Sauce
From Cassell's dictionary of cookery, 1892
Serves 4
Sufficient for four or five persons. Probable cost: 6d. per half-pint.
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
10Calories
1 gProtein
1 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories9.8 kcal
Protein0.8 g
Carbohydrates1.5 g
Fiber0.8 g
Sugars0.3 g
Total Fat0.2 g
Saturated Fat0 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium11 mg
Potassium123 mg
Calcium32 mg
Iron1.3 mg
Magnesium12 mg
Phosphorus15 mg
Zinc0.2 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C29 mg
Vitamin A93 mcg
Vitamin E0.2 mg
Vitamin K321 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.3 mg
Folate35 mcg
Choline2.7 mg
Caffeine0 mg
Water28 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 713. The excerpt below is the record exactly as published.
Herb Sauce.— Take two parts of parsley to one of chervil and chives, chop them finely, and pour over as much vinegar as will rather more than cover them
Cook this with the app: pantry check, scaling, and the assistant.