Asparagus a L'Italienne
From Choice cookery, 1888
Presented as published in 1888. 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 Choice cookery (1888) by H. M. Young, page 17. The excerpt below is the record exactly as published.
ASPARAGUS A LTTALIENNE. Pick and wash the asparagus carefully, tie up in bundles of about fifteen heads, and cut the stalks evenly about seven inches long ; throw these into a pan with plenty of boiling water containing a teaspoonful of salt to each quart, and a pinch of soda
Cook this with the app: pantry check, scaling, and the assistant.