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Asparagus (and Eggs)

Name: Asparagus (and Eggs)
Yield: 6 servings
Ingredients: 26 or 30 heads of asparagus; good rich butter; salt; pepper; 5 or 6 eggs

From The Ideal cook book, 1899

Serves 6

Presented as published in 1899. 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

668Calories

36 gProtein

111 gCarbs

9 gFat

Full nutrition (34 nutrients)

Calories668 kcal

Protein36 g

Carbohydrates111 g

Fiber41 g

Sugars0.2 g

Total Fat8.6 g

Saturated Fat1.3 g

Monounsaturated Fat1.5 g

Polyunsaturated Fat0.8 g

Omega-30 g

Cholesterol155 mg

Sodium112 mg

Potassium6081 mg

Calcium470 mg

Iron10 mg

Magnesium304 mg

Phosphorus1250 mg

Zinc13 mg

Copper2.9 mg

Manganese3.2 mg

Vitamin D0.8 mcg

Vitamin C198 mg

Vitamin A67 mcg

Vitamin E0.4 mg

Vitamin K0.1 mcg

Vitamin B62.5 mg

Vitamin B120.4 mcg

Thiamin (B1)1.5 mg

Riboflavin (B2)0.2 mg

Niacin (B3)23 mg

Folate3963 mcg

Choline123 mg

Caffeine0 mg

Water2038 g

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The Ideal cook book (1899) by Anne Clarke, page 62. The excerpt below is the record exactly as published.

Asparagus (and Eggs)—Ingredients—26 or 30 heads of asparagus, good rich butter, salt and pepper, 5 or 6 eggs

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