Asparagus
From Cookery for little girls, 1910
Can also be served on toast with cream sauce.
Presented as published in 1910. 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 Cookery for little girls (1910) by Olive Hyde Foster, page 18. The excerpt below is the record exactly as published.
ASPARAGUS With the coming of the spring vegetables will be opened a new field for the child to explore. Asparagus, one of the first in the market, is con- sidered one of the choicest, and it is also one of the most easily prepared. To retain all the deli- cate flavor many people think it should be served plain. For this, tie the asparagus in bunches, after washing carefully and snapping off the tough ends. Set upright in a deep kettle and pour over boiling salted water enough to reach nearly to the tips, but do not cover. The ten- 57 COOKERY FOR LITTLE GIRLS der ends will cook enough at first, for ten minutes, in the steam, and then the bunches should be turned down sideways for thirty minutes more. Lift carefully with a skimmer, allowing the water to run off, lay on a hot platter, remove the strings and serve immediately with tiny lumps of butter and a dash of pepper
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Cook this with the app: pantry check, scaling, and the assistant.