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Asparagus and Eggs with Cheese Sauce
From The bride's cook book, 1915
Serves 1
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
419Calories
28 gProtein
25 gCarbs
23 gFat
Full nutrition (34 nutrients)
Calories419 kcal
Protein28 g
Carbohydrates25 g
Fiber1.3 g
Sugars2.2 g
Total Fat23 g
Saturated Fat11 g
Monounsaturated Fat6 g
Polyunsaturated Fat2.4 g
Omega-30.1 g
Cholesterol238 mg
Sodium1434 mg
Potassium263 mg
Calcium606 mg
Iron2.3 mg
Magnesium38 mg
Phosphorus527 mg
Zinc3.6 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D1 mcg
Vitamin C6.1 mg
Vitamin A229 mcg
Vitamin E1.2 mg
Vitamin K22 mcg
Vitamin B60.1 mg
Vitamin B121.2 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.5 mg
Niacin (B3)1.5 mg
Folate86 mcg
Choline136 mg
Caffeine0 mg
Water84 g
As published
This recipe was extracted from The bride's cook book (1915) by Edgar William Briggs, page 122. The excerpt below is the record exactly as published.
V2 cup of grated cheese, and the asparagus. Arrange 1^ cups of crumbs and the asparagus in alternate layers in a greased baking dish and brown in the oven. ASPARAGUS AND EGGS WITH CHEESE SAUCE— Arrange hot DEL MONTE Canned Asparagus Tips on slices of toast. On each slice put a poached egg. Add V2 cup of grated cheese to 1^/^ cups of hot white sauce
Cook this with the app: pantry check, scaling, and the assistant.