vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Parsley Sauce
From The new practical housekeeping, 1890
Serves 4
Serve with calf's head, boiled fowl, etc.
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
387Calories
1 gProtein
0 gCarbs
44 gFat
Full nutrition (34 nutrients)
Calories387 kcal
Protein0.5 g
Carbohydrates0.2 g
Fiber0.1 g
Sugars0.1 g
Total Fat44 g
Saturated Fat28 g
Monounsaturated Fat11 g
Polyunsaturated Fat1.6 g
Omega-30.2 g
Cholesterol116 mg
Sodium639 mg
Potassium25 mg
Calcium16 mg
Iron0.2 mg
Magnesium2.2 mg
Phosphorus14 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C3 mg
Vitamin A377 mcg
Vitamin E1.3 mg
Vitamin K40 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate5 mcg
Choline10 mg
Caffeine0 mg
Water14 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 98. The excerpt below is the record exactly as published.
Parsley Sauce. — Boil two tablespoons parsley slowly in slightly salted water, drain and cut fine, and add it to one-half pint smoothly-made drawn butter, with one-half teaspoon salt and a tablespoon vinegar
Cook this with the app: pantry check, scaling, and the assistant.