Asparagus
From Blue Ribbon and Pure Gold cook book, 1905
The water in which the asparagus was boiled may be used to soften the toast, or in the sauce, or for a soup.
Presented as published in 1905. 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 Blue Ribbon and Pure Gold cook book (1905) by Blue Ribbon Manufacturing Company, page 30. The excerpt below is the record exactly as published.
Asparagus—wWash carefully, remove coarse ‘scales, cut in equal lengths, removing tough ends. ‘Tie in bunches. Cook in boiling salted water until tender. Stand bunches on end while cooking, so that tender tips are out of water for first 10 minutes. Then put the tips under water for 5 minutes. Drain, remove string, season with salt, Pure Gold pepper and butter
Cook this with the app: pantry check, scaling, and the assistant.