Parsley Sauce

Name: Parsley Sauce
Ingredients: 1 oz. margarine; 1 level teaspoon pepper; 3 level tablespoons flour; 2 tablespoons vinegar; 1 pint milk; 4 level tablespoons chopped parsley; 1 level teaspoon salt

From Fish cookery, 1948

Presented as published in 1948. 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

592Calories

19 gProtein

42 gCarbs

39 gFat

Full nutrition (34 nutrients)

Calories592 kcal

Protein19 g

Carbohydrates42 g

Fiber0.6 g

Sugars23 g

Total Fat39 g

Saturated Fat13 g

Monounsaturated Fat14 g

Polyunsaturated Fat8.1 g

Omega-30.1 g

Cholesterol58 mg

Sodium2528 mg

Potassium800 mg

Calcium618 mg

Iron1.6 mg

Magnesium69 mg

Phosphorus524 mg

Zinc2.3 mg

Copper0.1 mg

Manganese0.5 mg

Vitamin D4.7 mcg

Vitamin C0 mg

Vitamin A389 mcg

Vitamin E4.6 mg

Vitamin K30 mcg

Vitamin B60.3 mg

Vitamin B122.7 mcg

Thiamin (B1)0.5 mg

Riboflavin (B2)0.8 mg

Niacin (B3)2.1 mg

Folate38 mcg

Choline91 mg

Caffeine0 mg

Water465 g

As published

This recipe was extracted from Fish cookery (1948) by Great Britain. Ministry of Food, page 8. The excerpt below is the record exactly as published.

Parsley Sauce 1 oz. margarine -. $level teaspoon pepper 3 level tablespoons flour 2 tablespoons vinegar 1 pint milk 4 level tablespoons chopped parsley 1 level teaspoon salt

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