Asparagus
From The Toronto Cook Book, 1915
Serves 4
Garnish with toast and poached eggs.
Presented as published in 1915. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 135. The excerpt below is the record exactly as published.
Asparagus Take the asparagus and break off the tender tips and cut them into one quarter inch lengths, put them in salted water to which has been added a small speck baking soda, and boil until tender, put the stalks into another vessel of water similarly pre- pared and boil until tender ; when properly cooked drain thorough- ly, put the stalks into a casserole with two ounces of good butter, and let them color over quick fire, then add the tips and serve with a white sauce to which has been added a pint of small young peas
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Cook this with the app: pantry check, scaling, and the assistant.