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Parsley Butter

A historical recipe from Joe Tilden's Recipes for Epicures, by Joe Tilden (1907).

A historical recipe

Joe Tilden's Recipes for Epicures, by Joe Tilden (1907). Project Gutenberg eBook #12069.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Source and licence

From Joe Tilden's Recipes for Epicures, by Joe Tilden (1907). Digitised by Project Gutenberg, eBook #12069 (https://www.gutenberg.org/ebooks/12069). Public domain in the USA; its status may differ elsewhere.

Read the original Public domain in the USA

What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.

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Ingredients

Method

  1. Beat three tablespoonfuls of butter to a cream.
  2. Add half a tablespoonful of lemon juice and one of chopped parsley, half a teaspoonful of salt.
  3. Beat all together several minutes, when it is ready for use.
  4. An excellent dressing for fried or broiled fish.