Photo: Sorin Gheorghita
Estimated Nutrition (whole recipe, rough)
19
Calories
1g
Protein
0g
Fat
6g
Carbs
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| 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
- salt
- pepper
- parsley
- lemon juice
Directions
1
X cupful of butter; yi teaspoonful of pepper;
2
teaspoonful of salt; >^ tablespoonful of finely- i/i tablespoonful of lemon chopped parsley.
3
Put butter in a bowl and, with a small wooden spoon, work until creamy; add salt, pepper, and parsley, then lemon juice very slowly. — "The Blue Ribbon Cook Book."
By Colville, Jessie Henderson. [from old catalog] ·
Recipe sourced from
internet_archive