vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Herb Sauce
From The national course in home economics, 1917
Serves 1
This recipe is by Mrs. Kate Fleming.
Presented as published in 1917. 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
933Calories
20 gProtein
59 gCarbs
91 gFat
Full nutrition (33 nutrients)
Calories933 kcal
Protein20 g
Carbohydrates59 g
Fiber1.7 g
Sugars20 g
Total Fat91 g
Saturated Fat17 g
Monounsaturated Fat29 g
Polyunsaturated Fat20 g
Cholesterol93 mg
Sodium1869 mg
Potassium761 mg
Calcium560 mg
Iron2.5 mg
Magnesium71 mg
Phosphorus487 mg
Zinc2 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D6 mcg
Vitamin C3.8 mg
Vitamin A650 mcg
Vitamin E1.9 mg
Vitamin K6 mcg
Vitamin B60.2 mg
Vitamin B121.3 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)1 mg
Niacin (B3)3 mg
Folate57 mcg
Choline72 mg
Caffeine0 mg
Water358 g
As published
This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 274. The excerpt below is the record exactly as published.
HERB SAUCE. A tablespoonful of finely-chopped parsley and a tablespoonful of chopped onion, two tablespoonfuls of butter, a little salt and pepper. Stir it together in a saucepan over the fire three or four minutes. Pour in a pint ot white sauce
Cook this with the app: pantry check, scaling, and the assistant.