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Watercress Butter
From The encyclopædia of practical cookery, 1890
Serves 4
Presented as published in 1890. 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
23Calories
1 gProtein
5 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories23 kcal
Protein0.9 g
Carbohydrates5.2 g
Fiber2 g
Sugars0 g
Total Fat0.2 g
Saturated Fat0 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium2428 mg
Potassium27 mg
Calcium29 mg
Iron1.1 mg
Magnesium8.1 mg
Phosphorus17 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C4.3 mg
Vitamin A10 mcg
Vitamin E0.1 mg
Vitamin K16 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate1.3 mcg
Choline0.6 mg
Caffeine0 mg
Water6.8 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 575. The excerpt below is the record exactly as published.
Watercress Butter. — Wash a quantity of Watercress, pick the best and greenest leaves, and chop them finely, dry them on a cloth, then mince them again ; repeat the drying and mincing twice, then knead them with as much butter as they will take up, seasoning with a very small quantity of salt For details respecting Culinary Processes, Utensils, Cresses — continued. and white pepper
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