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Asparagus
From Atlanta women's club cook book, 1921
Serves 2
Miss Alice Needham
Presented as published in 1921. 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
4Calories
0 gProtein
1 gCarbs
0 gFat
Full nutrition (20 nutrients)
Calories4.2 kcal
Protein0.2 g
Carbohydrates0.8 g
Fiber0.3 g
Total Fat0 g
Sodium0.4 mg
Potassium42 mg
Calcium3.1 mg
Iron0.1 mg
Magnesium2.1 mg
Phosphorus8.1 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin C1.4 mg
Vitamin B60 mg
Thiamin (B1)0 mg
Niacin (B3)0.2 mg
Folate27 mcg
Water14 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Atlanta women's club cook book (1921) by Atlanta woman's club, page 89. The excerpt below is the record exactly as published.
ASPARAGUS. Wash carefully 2 green bunches of asparagus, cut the ends un- til the tender part is reached. Arrange in one large bundle and fasten with broad band of coarse muslin, pinned at each side. Boil gently in salted water
Cook this with the app: pantry check, scaling, and the assistant.