Photo: Sorin Gheorghita
Estimated Nutrition (whole recipe, rough)
558
Calories
13g
Protein
13g
Fat
95g
Carbs
Counts 3 of 4 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Butter | 1 tbsp (14g) | 102 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Water | not in our table | 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 ounces of butter
- two ounces of flour
- a handful of parsley
- a pint of water
Directions
1
Chop a handful of parsley and mix it in a stewpan with two ounces of butter, two ounces of flour, pepper and salt; moisten with half a pint of water and a table-spoonful of vinegar. Stir the parsley-sauce on the fire till it boils, and then pour it over the fish, drained free from water, on its dish.
By Charles Elme Francatelli ·
Recipe sourced from
gutenberg