Parsley Butter
From Books and My Food: With Literary Quotations and Original Recipes for Every .., 1904
Great for fish, flesh, fowl, or boiled potatoes.
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
As published
This recipe was extracted from Books and My Food: With Literary Quotations and Original Recipes for Every .. (1904) by Elisabeth Luther Cary, page 31. The excerpt below is the record exactly as published.
alf a teaspoonf ul of salt, and a pinch of pep- per. The young, small garden onions in the early Spring are often eaten raw with a simple dressing, and also mixed with cucumbers and radishes. JUNE 29TH "What's the Latin name for parsley?" — Brown- ing ("Soliloquy of the Spanish Cloister")* PARSLEY butter is very nice for fish, flesh, or fowl, and still nicer for boiled potatoes. Add to half a cup of butter a tablespoonful of lemon- 114 jiiice, one of chopped parsley, half a tea- spoonful of salt and the same amount of paprika. Beat thoroughly, and if it is to be used for fish stir in a teaspoonful of capers
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Cook this with the app: pantry check, scaling, and the assistant.