Asparagus and Almond Casserole

Name: Asparagus and Almond Casserole
Ingredients: Make two cups of medium thick white Sauce.; Add half cup grated cheese.; Blanch one cup of almonds.; Drain a can of asparagus.

From The Warrenton cook book, 1951

—Mrs. Tom HAWKINS

Presented as published in 1951. 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

1986Calories

65 gProtein

91 gCarbs

151 gFat

Full nutrition (34 nutrients)

Calories1986 kcal

Protein65 g

Carbohydrates91 g

Fiber15 g

Sugars20 g

Total Fat151 g

Saturated Fat31 g

Monounsaturated Fat73 g

Polyunsaturated Fat35 g

Omega-30.1 g

Cholesterol83 mg

Sodium2929 mg

Potassium1793 mg

Calcium1417 mg

Iron7.6 mg

Magnesium421 mg

Phosphorus1508 mg

Zinc8.3 mg

Copper1.3 mg

Manganese3.1 mg

Vitamin D6 mcg

Vitamin C3.5 mg

Vitamin A789 mcg

Vitamin E2.2 mg

Vitamin K7 mcg

Vitamin B60.4 mg

Vitamin B122.1 mcg

Thiamin (B1)0.7 mg

Riboflavin (B2)1.2 mg

Niacin (B3)7.8 mg

Folate59 mcg

Choline80 mg

Caffeine0 mg

Water365 g

As published

This recipe was extracted from The Warrenton cook book (1951) by Warrenton Woman's Club (N.C.), page 23. The excerpt below is the record exactly as published.

ASPARAGUS AND ALMOND CASSEROLE Make two cups of medium thick white Sauce. Add half cup grated cheese. Blanch one cup of almonds. Cut into pieces and brown in oven. Drain a can of asparagus.

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