Asparagus

Ingredients

• Cook in deep kettle of boiling salted water.

Method

1. 1

   Wash stalks, snap off all white tough part.

2. 2

   Tie in bunch.

3. 3

   Cook in deep kettle of boiling salted water.

4. 4

   Stand bunch upright for the first ten minutes.

5. 5

   Cook twenty to thirty minutes.

6. 6

   Drain.

7. 7

   Serve on buttered toast, spread with butter, and sprinkle with salt and pepper.

8. 8

   White sauce or Hollandaise may be served.

As published

This recipe was extracted from Lowney's cook book (1907) by Maria Willett Howard, page 39. The excerpt below is the record exactly as published.

Asparagus, young Asparagus, old Beans, fresh . Beans, dried . Beets, young Beets, old Brussels sprouts Cabbage, young Cabbage, old Carrots, young Carrots, old Cauliflower Corn Dandelions Onions . Parsnips Peas Potatoes Salsify . Squash, summer Squash, winter Spinach and other greens Sweet potatoes Turnips for boiling Vegetables 45 to 60 minutes 15 to 20 minutes 30 to 50 minutes 1 to 2 hours 2 to 4 hours 60 minutes 3 to 5 hours 15 to 20 minutes 30 minutes 2 to 3 hours 30 minutes 1 to 2 hours 30 to 60 minutes 5 to 20 minutes 2 to 3 hours 60 to 90 minutes 1 to 2 hours 20 to 40 minutes 30 minutes 30 to 60 minutes 20 to 60 minutes 60 to 90 minutes 20 to 60 minutes 30 to 60 minutes 40 to 60 minutes 97 98 lowney's cook book Globe Artichokes Soak in cold water. Remove lower leaves and cut ends of others. Cook in boiling salted water forty -five minutes or until the leaves pull out. Drain. Serve with Bechamel or HoUandaise sauce or with drawn butter. Scalloped Globe Artichokes 2 cups cooked artichokes 2 cups white sauce 1 cup buttered crumbs Arrange in a scallop dish and bake until crumbs are brown. Jerusalem Artichokes Wash and scrub. Cook in boiling salted water. Serve with melted butter or white sauce. They may be mari- nated with French dressing and served cold. Asparagus Wash stalks, snap off all white tough part. Tie in bunch. Cook in deep kettle of boiling salted water.

Cook this with the app: pantry check, scaling, and the assistant.