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Asparagus
From The standard book of recipes and housewife's guide, comprising as complete cook book, 1901
Serves 3
The tops should be added to the water ten minutes after the other pieces begin to boil.
Presented as published in 1901. 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 standard book of recipes and housewife's guide, comprising as complete cook book (1901) by Johnson, Alice A.,, page 38. The excerpt below is the record exactly as published.
Asparagus. — Break asparagus stalks in pieces any desired length ; boil until tender ; season with salt, pepper, and plenty of but- ter ; thicken with a tablespoonful of flour
Cook this with the app: pantry check, scaling, and the assistant.