Asparagus
From Statesmen's dishes; and how to cook them, 1890
Presented as published in 1890. 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
832Calories
6 gProtein
15 gCarbs
83 gFat
Full nutrition (24 nutrients)
Calories832 kcal
Protein5.6 g
Carbohydrates15 g
Total Fat83 g
Saturated Fat48 g
Monounsaturated Fat17 g
Cholesterol241 mg
Sodium48 mg
Potassium238 mg
Calcium145 mg
Iron0.4 mg
Magnesium16 mg
Phosphorus142 mg
Zinc0.6 mg
Copper0 mg
Manganese0.1 mg
Vitamin K5.6 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.7 mg
Folate13 mcg
Water137 g
As published
This recipe was extracted from Statesmen's dishes; and how to cook them (1890) by Katherine Golden Bitting Collection on Gastronomy (Library of Congress), page 20. The excerpt below is the record exactly as published.
ASPARAGUS. BY MRS. BENJAMIN F. 8HIVELY. (Wife of Representative from Indiana.) 'ELECT green asparagus ; it is always sweeter and more tender than the white variety. After breaking off the hard part, take a sharp knife and strip off the outside skin, beginning at the cut end and drawing it upward as far as it will peel off. Put the stalks into a saucepan, sprinkle over them a little salt, and cover them with boiling water. Cook till tender, about twenty minutes. Season with cream, and thicken with a little flour
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