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White Parsley

A simple boiled parsley dish seasoned with coarse sea salt.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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White Parsley

Ingredients

Directions

  1. Bring a pot of water to a boil.

  2. Add the parsley and salt.

  3. Remove the parsley with a skimmer almost immediately.

  4. Drain the parsley.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

What each ingredient does

Parsley
The main vegetable; brief boiling softens its leaves while helping them keep a bright green color.

The step that matters

Remove the parsley almost immediately. Prolonged boiling breaks down the green chlorophyll in parsley, turning it dull and olive-colored, and it softens the leaves too much. Lifting it out right away keeps the color bright.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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