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Marinade for Basting Roasting Meats

Name: Marinade for Basting Roasting Meats
Yield: 4 servings
Ingredients: some pieces of fat bacon; a clove or two of garlic; two or three chopped sprigs of parsley; season with salt; and pepper; mix hi vinegar; and oil hi the proportion of one of the former to four of the latter

From The encyclopaedia of practical cookery, 1892

Serves 4

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

5Calories

0 gProtein

1 gCarbs

0 gFat

Full nutrition (33 nutrients)

Calories5.1 kcal

Protein0.2 g

Carbohydrates0.8 g

Fiber0.1 g

Sugars0 g

Total Fat0 g

Saturated Fat0 g

Monounsaturated Fat0 g

Polyunsaturated Fat0 g

Cholesterol0 mg

Sodium0.7 mg

Potassium5.7 mg

Calcium1.8 mg

Iron0.1 mg

Magnesium0.6 mg

Phosphorus0.8 mg

Zinc0 mg

Copper0 mg

Manganese0 mg

Vitamin D0 mcg

Vitamin C1.6 mg

Vitamin A4.2 mcg

Vitamin E0 mg

Vitamin K16 mcg

Vitamin B60 mg

Vitamin B120 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0 mg

Niacin (B3)0 mg

Folate1.5 mcg

Choline0.1 mg

Caffeine0 mg

Water8.4 g

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 464. The excerpt below is the record exactly as published.

Marinade for Basting Roasting Meats. —Chop up some pieces of fat bacon, mix in a clove or two of garlic and two or three chopped sprigs of parsley, season with salt and pepper, and mix hi vinegar and oil hi the proportion of one of the former to four of the latter

Cook this with the app: pantry check, scaling, and the assistant.