Asparagus à la Pompadour
From 366 menus and 1200 recipes of the Baron Brisse in French and English, 1884
Presented as published in 1884. 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
360Calories
32 gProtein
2 gCarbs
35 gFat
Full nutrition (34 nutrients)
Calories360 kcal
Protein32 g
Carbohydrates1.8 g
Fiber0 g
Sugars0.9 g
Total Fat35 g
Saturated Fat7.8 g
Monounsaturated Fat9.2 g
Polyunsaturated Fat4.8 g
Omega-30.1 g
Cholesterol961 mg
Sodium357 mg
Potassium348 mg
Calcium143 mg
Iron4.4 mg
Magnesium30 mg
Phosphorus498 mg
Zinc3.2 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D5 mcg
Vitamin C0 mg
Vitamin A400 mcg
Vitamin E2.6 mg
Vitamin K0.8 mcg
Vitamin B60.4 mg
Vitamin B122.2 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)1.1 mg
Niacin (B3)0.2 mg
Folate118 mcg
Choline735 mg
Caffeine0 mg
Water207 g
As published
This recipe was extracted from 366 menus and 1200 recipes of the Baron Brisse in French and English (1884) by Brisse, L©♭on baron, page 60. The excerpt below is the record exactly as published.
Asparagus à la Pompadour. Boil your asparagus in boiling salt and water ; when done cut it up into pieces about the length of your little finger, and place in a hot cloth near the fire. Take a little fresh butter, some yolks of egg, salt, pepper, and a tablespoonful of vinegar
Cook this with the app: pantry check, scaling, and the assistant.