To Fry Parsley
From Salads, sandwiches, and savouries, 1901
Be cautious of hot fat when adding cold parsley.
Presented as published in 1901. 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
As published
This recipe was extracted from Salads, sandwiches, and savouries (1901) by S. Beaty-Pownall, page 61. The excerpt below is the record exactly as published.
To Fry Parsley, well wash it, picking it over, removing all but the smallest stalks, and choosing the finest and greenest leaves. Dry the leaves g'Giitly in a clean cloth
Cook this with the app: pantry check, scaling, and the assistant.