Photo: Sorin Gheorghita
Estimated Nutrition (whole recipe, rough)
1
Calories
0g
Protein
0g
Fat
0g
Carbs
What these numbers assume — 2 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| 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
- 1 heaping tablespoon of tiour
- salt
- parsley
Directions
1
Piece of butter size of an egg, 1 heaping tablespoon of tiour, % pt. boiling water, a trifle salt, a few leaves of chopped parsley; blend tioni- and butter; then add the boiling water, stirring constantly to make it smooth ; boil one minute, salt to taste, and just before serv- ing add parsley cut fine; serve in gravy boat.
By Warren, Pa. Presbyterian church. Second auxiliary missionary society. [from old catalog] ·
Recipe sourced from
internet_archive