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Marinade for Basting Roast Meats
From The new practical housekeeping, 1890
Serves 4
This marinade enhances flavor while roasting.
Presented as published in 1890. 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
3Calories
0 gProtein
0 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories2.6 kcal
Protein0.1 g
Carbohydrates0.4 g
Fiber0.1 g
Sugars0 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium0.4 mg
Potassium2.8 mg
Calcium0.9 mg
Iron0 mg
Magnesium0.3 mg
Phosphorus0.4 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0.8 mg
Vitamin A2.1 mcg
Vitamin E0 mg
Vitamin K8.2 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0.8 mcg
Choline0.1 mg
Caffeine0 mg
Water4.8 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 341. The excerpt below is the record exactly as published.
marinade for basting roast meats is made by chopping some fat bacon with a clove of garlic and sprig of parsley, adding salt, pepper, tablespoon vinegar, and four of oil
Cook this with the app: pantry check, scaling, and the assistant.