vegetarianpescatariangluten-freeegg-freefish-freeshellfish-free
Parsley Sauce
From Vegetarian cookery, 1891
Serves 1
Presented as published in 1891. 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
737Calories
18 gProtein
87 gCarbs
36 gFat
Full nutrition (34 nutrients)
Calories737 kcal
Protein18 g
Carbohydrates87 g
Fiber7.3 g
Sugars37 g
Total Fat36 g
Saturated Fat6.5 g
Monounsaturated Fat15 g
Polyunsaturated Fat11 g
Omega-30.1 g
Cholesterol0 mg
Sodium5769 mg
Potassium709 mg
Calcium235 mg
Iron19 mg
Magnesium124 mg
Phosphorus278 mg
Zinc2.2 mg
Copper0.3 mg
Manganese1.2 mg
Vitamin D0 mcg
Vitamin C33 mg
Vitamin A105 mcg
Vitamin E5 mg
Vitamin K412 mcg
Vitamin B60.5 mg
Vitamin B120 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.6 mg
Niacin (B3)11 mg
Folate149 mcg
Choline72 mg
Caffeine0 mg
Water325 g
As published
This recipe was extracted from Vegetarian cookery (1891) by Martha Brotherton, page 65. The excerpt below is the record exactly as published.
Parsley Sauce. Wash and pick some parsley ; put it into a saucepan, with half a pint of boiling water and a tea-spoonful of salt ; let it boil seven minutes ; drain, and press the water from it ; chop it fine ; put it into a sauce-boat, and add, by degrees, about halt a pint of butter sauce
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