Per Hour, 10 to Day 0 2} 0 2} 0 2} 0 3 0 3 0 3} 0 3}
s. d. s, d. s. d. s. d. e. d. s. d. s. d.
Per Week 19 0 20 0 21 0 22 0 23 0 24 0 25 0
Per Day, 6 to Week 32 34 86 38 3 10 40 42
Per Hour, 10 to Day.. .... 0 3} 0 4 0 4 0 4} 0 4} 0 4} 0 6
a. d. s. d. ». d. b. d. s. d. g. d. b. d.
Per Week 26 0 27 0 28 0 29 0 30' 0 31 0 32 0
Per Day, 6 to Week 44 46 48 4 10 60 52 64
Per Hour, 10 to Day 05 06} 0 5} 0 6} 06 06 06}
ASAFCETIDA.— Sold by Drug-
gists. It is stimulant, antispasmodic,
expectorant, and laxative. Its action is
quick, giving relief in spasmodic, flatu-
lent, and nervous affections, especially
when they arise from costiveness. It is
useful in cough, hooping cough, and
difficult breathing, and senile constipa-
tion. Dose, from 10 grains in powder ;
Tincture from half drachm to two
drachms.
For Pills, it may be combined with
aloes, and a little ginger.
ASCARIDES, or Seat-worms,
to destroy.— A teaspoonful of flowers
of sulphur, in a wine-glassful of Gin, or
Brandy, in a morning fasting. The
addition of a small quantity of Aloes
will render it more effectual.
ASPARAGUS, Officinalis. —
Asparagus is one of the most wholesome
and nutritious of our culinary vege-
tables ; it is both a diuretic and a seda-
tive, and is recommended in cases of
dropsy, stone, and affections of the
chest and lungs. For the latter com-
plaint the following extract will be found
serviceable : — Boil the asparagus in
water for several hours, then strain, and
evaporate the liquor gradually over a
very slow fire until it becomes exceed-
ingly 'hick ; then add ft wineglassfpl «f
brandy to each pint, and put by in
bottles. Take a tablespoonful night
and morning in warm milk.
ASPARAGUS, to boil. — Scrape
the asparagus ; tie them in small
bunches ; boil them in a large pan of
water with salt in it ; before you dish
them up toast some slices of bread, and
then dip them in the boiling water ; lay
the asparagus on the toasts ; pour on
them rich melted butter, and serve hot.
ASPARAGUS, ragout of. —
Cut small asparagus like green peas ;
the best method is to break them off
first ; then tie them in small bunches to
cut, boil them till half done ; then
drain them, and finish with butter, a
little broth, herbs, two cloves, and a
sprig of savory. When done take out
the cloves, herbs, &c., mix two yolks of
eggs, with a little flour, and broth, to
garnish a first course dish. But if you
intend to serve it in second course mix
cream, a little salt, and sugar✪ Asparagus Ragout.
ASPARAGUS AMULET.—
Beat up six eggs with cream, boil some
of the largest and finest asparagus, and
when boiled cut off all the green in
small pieces. Mix them with the eggs,
and add pepper and salt. Heat a slice
of butter✪ Asparagus Amulet, and put them in, and serve on
buttered toast,
ASPARAGUS OMELET,—
ASP
AST
31
Boil a dozen of the finest asparagus, cut
off the green portion, and chop into
thin slices ; season with salt and cayenne
pepper ; (soluble is best) ; beat an egg
in cream, and melt four ounces of
butter✪ Asparagus Omelet in a frying-pan ; pour half the
batter into the middle of the pan, when
the butter is hot ; then place the aspara-
gus tops upon the eggs, and cover with
the rest of the batter. Serve on butter-
ed toast.
Consult me
1902Page 29 · 3 recipe records on this page
Presented as published in 1902. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Per Hour, 10 to Day 0 2} 0 2} 0 2} 0 3 0 3 0 3} 0 3}
s. d. s, d. s. d. s. d. e. d. s. d. s. d.
Per Week 19 0 20 0 21 0 22 0 23 0 24 0 25 0
Per Day, 6 to Week 32 34 86 38 3 10 40 42
Per Hour, 10 to Day.. .... 0 3} 0 4 0 4 0 4} 0 4} 0 4} 0 6
a. d. s. d. ». d. b. d. s. d. g. d. b. d.
Per Week 26 0 27 0 28 0 29 0 30' 0 31 0 32 0
Per Day, 6 to Week 44 46 48 4 10 60 52 64
Per Hour, 10 to Day 05 06} 0 5} 0 6} 06 06 06}
ASAFCETIDA.— Sold by Druggists. It is stimulant, antispasmodic, expectorant, and laxative. Its action is quick, giving relief in spasmodic, flatulent, and nervous affections, especially when they arise from costiveness. It is useful in cough, hooping cough, and difficult breathing, and senile constipation. Dose, from 10 grains in powder ; Tincture from half drachm to two drachms.
For Pills, it may be combined with aloes, and a little ginger.
ASCARIDES, or Seat-worms, to destroy.— A teaspoonful of flowers of sulphur, in a wine-glassful of Gin, or Brandy, in a morning fasting. The addition of a small quantity of Aloes will render it more effectual.
ARAGUS, Officinalis. — Asparagus is one of the most wholesome and nutritious of our culinary vegetables ; it is both a diuretic and a sedative, and is recommended in cases of dropsy, stone, and affections of the chest and lungs. For the latter complaint the following extract will be found serviceable : — Boil the asparagus in water for several hours, then strain, and evaporate the liquor gradually over a very slow fire until it becomes exceedingly thick; then add a wineglassful of
brandy to each pint, and put by in bottles. Take a tablespoonful night and morning in warm milk.
ASPARAGUS, to boil. — Scrape the asparagus ; tie them in small bunches ; boil them in a large pan of water with salt in it ; before you dish them up toast some slices of bread, and then dip them in the boiling water ; lay the asparagus on the toasts ; pour on them rich melted butter, and serve hot.
ASPARAGUS, ragout of. — Cut small asparagus like green peas ; the best method is to break them off first ; then tie them in small bunches to cut, boil them till half done ; then drain them, and finish with butter, a little broth, herbs, two cloves, and a sprig of savory. When done take out the cloves, herbs, &c., mix two yolks of eggs, with a little flour, and broth, to garnish a first course dish. But if you intend to serve it in second course mix cream, a little salt, and sugar.
ASPARAGUS AMULET.— Beat up six eggs with cream, boil some of the largest and finest asparagus, and when boiled cut off all the green in small pieces. Mix them with the eggs, and add pepper and salt. Heat a slice of butter, and put them in, and serve on buttered toast,
ASPARAGUS OMELET,—
ASP
Boil a dozen of the finest asparagus, cut off the green portion, and chop into thin slices ; season with salt and cayenne pepper ; (soluble is best) ; beat an egg in cream, and melt four ounces of butter in a frying-pan ; pour half the batter into the middle of the pan, when the butter is hot ; then place the asparagus tops upon the eggs, and cover with the rest of the batter. Serve on buttered toast.
Records on this page
Asparagus RagoutAsparagus AmuletAsparagus Omelet