Asparagus
From Home cookery, 1898
Be careful not to overcook asparagus.
Presented as published in 1898. 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 Home cookery (1898) by North Midland School of Cookery, page 40. The excerpt below is the record exactly as published.
Asparagus. Wash, scrape, tie in bundles, and cut of equal length, put into boiling- salted water, and boil (uncovered) till tender, fifteen or twenty minutes. Be careful not to overcook asparagus. Serve on toast, previously dipped in the water in which the asparagus has boiled. Melt about two ounces of butter
Cook this with the app: pantry check, scaling, and the assistant.