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Asparagus
From Banquets of the nations, 1911
Serves 4
Presented as published in 1911. 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
Nutrition per serving
64Calories
4 gProtein
2 gCarbs
4 gFat
Full nutrition (34 nutrients)
Calories64 kcal
Protein4 g
Carbohydrates2 g
Fiber0.3 g
Sugars0.2 g
Total Fat4.4 g
Saturated Fat2.5 g
Monounsaturated Fat1 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol13 mg
Sodium1942 mg
Potassium66 mg
Calcium138 mg
Iron0.1 mg
Magnesium14 mg
Phosphorus85 mg
Zinc0.7 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C1.1 mg
Vitamin A39 mcg
Vitamin E0.1 mg
Vitamin K0.3 mcg
Vitamin B60 mg
Vitamin B120.2 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.1 mg
Folate25 mcg
Choline1 mg
Caffeine0 mg
Water728 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 88. The excerpt below is the record exactly as published.
Asparagus.) Scrape and clip off the ends of two bunches of fresh asparagus. Thoroughly wash, and tie them up in three bunches, plunge them into three quarts boiling water, with a tablespoonful of salt, and boil for fifteen minutes. Remove, and drain well. Mix on a plate one ounce grated Gruyere and one ounce grated Parmesan cheese. Lightly oil a baking dish, arrange a third of the asparagus as a layer at the bottom, sprinkle a third of the cheese over, then another third of the asparagus, a third of the cheese, then the rest of the asparagus and cheese on top. Place an ounce of oil in a frying pan with half a very finely-chopped white 205
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Cook this with the app: pantry check, scaling, and the assistant.