Estimated Nutrition (whole recipe, rough)
Counts 4 of 5 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Butter | 1 tbsp (14g) | 102 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| 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
- 2 quarts of water
- 2 tablespoonfuls of minced parsley
- 1/2 pint of melted butter
- 1/2 pint of smoothly-made melted butter
- a good bunch of parsley which has been previously washed
- a small piece of muslin
- 2 lbs
- 8 persons
- 1 large fowl
- salt
- pepper
Directions
_Ingredients._—2 lbs. of cabbage, or Savoy greens; ¼ lb. of butter or dripping, salt and pepper to taste, oatmeal for thickening, 2 quarts of water. _Mode._—Chop the cabbage very fine, thicken the water with oatmeal, put in the cabbage and butter, or dripping; season and simmer for 1½ hour. It can be made sooner by blanching and mashing the greens, adding any good liquor that a joint has been boiled in, and then further thicken with bread or pounded biscuit. _Time._—1½ hour. _Average cost_, 1½_d._ per quart. _Seasonable_ all the year, but more suitable in winter. _Sufficient_ for 8 persons.
PARSLEY AND BUTTER, to serve with Calf’s Head, Boiled Fowls, &c.
_Ingredients._—2 tablespoonfuls of minced parsley, ½ pint of melted butter. _Mode._—Put into a saucepan a small quantity of water, slightly salted, and when it boils, throw in a good bunch of parsley which has been previously washed and tied together in a bunch; let it boil for 5 minutes, drain it, mince the leaves _very fine_, and put the above quantity in a tureen; pour over it ½ pint of smoothly-made melted butter; stir once, that the ingredients may be thoroughly mixed, and serve. _Time._—5 minutes to boil the parsley. _Average cost_, 4_d._ _Sufficient_ for 1 large fowl; allow rather more for a pair. _Seasonable_ at any time.
PARSLEY, Fried, for Garnishing.
_Ingredients._—Parsley, hot lard or clarified dripping. _Mode._—Gather some young parsley; wash, pick, and dry it thoroughly in a cloth; put it into the wire basket of which we have given an engraving, and hold it in boiling lard or dripping for a minute or two. Directly it is done, lift out the basket, and let it stand before the fire, that the parsley may become thoroughly crisp; and the quicker it is fried the better. Should the kitchen not be furnished with the above article, throw the parsley into the frying-pan, and when crisp, lift it out with a slice, dry it before the fire, and when thoroughly crisp it will be ready for use.
WIRE BASKET.—For this recipe a wire basket, as shown in the annexed engraving, will be found very useful. It is very light and handy, and may be used for other similar purposes besides that just described.
PARSLEY JUICE, for Colouring various Dishes.
Procure some nice young parsley; wash it and dry it thoroughly in a cloth; pound the leaves in a mortar till all the juice is extracted, and put the juice in a teacup or small jar; place this in a saucepan of boiling water, and warm it on the _bain-marie_ principle just long enough to take off its rawness; let it drain, and it will be ready for colouring.
_Substitute for._—Sometimes in the middle of winter parsley-leaves are not to be had, when the following will be found an excellent substitute:—Tie up a little parsley-seed in a small piece of muslin, and boil it for 10 minutes in a small quantity of water; use this water to make the melted butter with, and throw into it a little boiled spinach, minced rather fine, which will have an appearance similar to that of parsley.
PARSLEY, to Preserve through the Winter.
Use freshly-gathered parsley for keeping, and wash it perfectly free from grit and dirt; put it into boiling water which has been slightly salted and well skimmed, and then let it boil for 2 or 3 minutes; take it out, let it drain, and lay it on a sieve in front of the fire, when it should be dried as expeditiously as possible. Store it away in a very dry place in bottles, and when wanted for use pour over it a little warm water, and let it stand for about 5 minutes. _Seasonable._—This may be done at any time between June and October.