Asparagus A La Creme— French
From Pan-Pacific cook book, 1915
Presented as published in 1915. 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
933Calories
10 gProtein
13 gCarbs
93 gFat
Full nutrition (25 nutrients)
Calories933 kcal
Protein10 g
Carbohydrates13 g
Sugars4.2 g
Total Fat93 g
Saturated Fat48 g
Monounsaturated Fat17 g
Cholesterol241 mg
Sodium48 mg
Potassium227 mg
Calcium143 mg
Iron0 mg
Magnesium14 mg
Phosphorus134 mg
Zinc0.5 mg
Copper0 mg
Manganese0 mg
Vitamin E1.9 mg
Vitamin K5.6 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.1 mg
Water154 g
As published
This recipe was extracted from Pan-Pacific cook book (1915) by L. L. McLaren, page 28. The excerpt below is the record exactly as published.
ASPARAGUS A LA CREME— FRENCH Cut two bunches of thin green asparagus into three-quar- ter inch pieces, rejecting the tough ends. Boil rapidly with a teaspoon of sugar until tender. Drain, return to a smaller saucepan, add a cup of thick cream, salt and pepper and, before it boils, stir in the yolks of two eggs beaten with a little milk
Cook this with the app: pantry check, scaling, and the assistant.