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Sauce (Herb)
From Recipes for the million, 1891
Serves 4
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
7Calories
0 gProtein
2 gCarbs
0 gFat
Full nutrition (19 nutrients)
Calories7.2 kcal
Protein0.2 g
Carbohydrates1.5 g
Total Fat0 g
Sodium0 mg
Potassium2.7 mg
Calcium0.4 mg
Iron0.1 mg
Magnesium0.5 mg
Phosphorus2.1 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin B60 mg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate3.1 mcg
Water0.2 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Recipes for the million (1891), page 193. The excerpt below is the record exactly as published.
SAUCE (HERB). — Work a little butter into a spoonful or two of flour, melt it in a saucepan, then add some chopped parsley, borage, chervil, cress, scallions, and tarragon ; boil for fifteen minutes
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