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Parsley Sauce
From Twentieth century home cook book, 1905
Serves 4
Presented as published in 1905. 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
22Calories
1 gProtein
4 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories22 kcal
Protein0.9 g
Carbohydrates3.9 g
Fiber1.9 g
Sugars0.7 g
Total Fat1.1 g
Saturated Fat0.2 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.5 g
Cholesterol0 mg
Sodium5.4 mg
Potassium160 mg
Calcium18 mg
Iron0.9 mg
Magnesium13 mg
Phosphorus22 mg
Zinc0.2 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C13 mg
Vitamin A156 mcg
Vitamin E1.9 mg
Vitamin K108 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.6 mg
Folate16 mcg
Choline4 mg
Caffeine0 mg
Water6 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Twentieth century home cook book (1905) by Francis Carruthers, page 83. The excerpt below is the record exactly as published.
PARSLEY SAUCE. After washing a bunch of parsley boil for five minutes in salt and water. Drain well and cut the leaves from the stalks and chop them fine. Have ready some melted butter and stir the parsley into it. A pinch of cayenne is an addition.
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