Photo: Sorin Gheorghita
Estimated Nutrition (whole recipe, rough)
106
Calories
0g
Protein
12g
Fat
0g
Carbs
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Butter | 1 tbsp (14g) | 102 |
| 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
- 1/2 pint of melted butter
- 2 tablespoonfuls of cut parsley
- 1/2 teaspoonful of salt
- 1 tablespoonful of vinegar
- 1/2 pint of smoothly-made melted butter
- salt
- vinegar
Directions
1
384. INGREDIENTS.--1/2 pint of melted butter, No. 376, 2 tablespoonfuls of cut parsley, 1/2 teaspoonful of salt, 1 tablespoonful of vinegar.
2
_Mode_.--Boil the parsley slowly to let it become a bad colour; cut, but do not chop it fine. Add it to 1/2 pint of smoothly-made melted butter, with salt and vinegar in the above proportions. Boil up and serve.
3
_Time_.--2 minutes to simmer. Average cost for this quantity, 3d.
By Isabella Beeton ·
Recipe sourced from
gutenberg