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Asparagus
From The white ribbon cook book, 1894
Serves 6
Presented as published in 1894. 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
624Calories
30 gProtein
108 gCarbs
8 gFat
Full nutrition (34 nutrients)
Calories624 kcal
Protein30 g
Carbohydrates108 g
Fiber39 g
Sugars0.2 g
Total Fat8 g
Saturated Fat2.1 g
Monounsaturated Fat1 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol9 mg
Sodium1684 mg
Potassium5797 mg
Calcium435 mg
Iron9.4 mg
Magnesium288 mg
Phosphorus1127 mg
Zinc12 mg
Copper2.8 mg
Manganese3.1 mg
Vitamin D0 mcg
Vitamin C191 mg
Vitamin A29 mcg
Vitamin E0.1 mg
Vitamin K0.4 mcg
Vitamin B62.3 mg
Vitamin B120 mcg
Thiamin (B1)1.4 mg
Riboflavin (B2)0 mg
Niacin (B3)23 mg
Folate3795 mcg
Choline1.2 mg
Caffeine0 mg
Water1931 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The white ribbon cook book (1894) by Kathryn Armstrong, page 54. The excerpt below is the record exactly as published.
bundles of about 25 heads each, then place them in a saucepan of boiling water, sprinkling a handful of salt over it. When it is boiling remove any scum there may be; the stalks will be tender when they are done; they will take about twenty minutes or half an hour; be careful to take them up the minute they are done; have ready some toast, dip it in the liquor in which the asparagus was Vegetables. 116 boiled; dish upon toast, and serve with a boat of melted butter
Cook this with the app: pantry check, scaling, and the assistant.