Photo: Sorin Gheorghita
Estimated Nutrition (whole recipe, rough)
118
Calories
1g
Protein
12g
Fat
4g
Carbs
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Butter | 1 tbsp (14g) | 102 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- two tablespoonfuls of butter
- one tablespoonful of minced parsley
- one tablespoonful of vinegar
- one-half teaspoonful of salt
- one teaspoonf ul of lemon juice
- parsley
Directions
1
Two tablespoonfuls of butter, One tablespoonful of minced parsley,
2
One tablespoonful of vinegar, One teaspoonf ul of lemon juice,
3
One-half teaspoonful of salt, One. jiiarter teaspoonful of pepper.
4
Cook the butter in a saucepan until it boils; add the parsley and then the other ingredients and boil up once. This sauce is to be poured over fried or boiled fish before sending to the tabic
By Tracy, Suzanne. [from old catalog] ·
Recipe sourced from
internet_archive