vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Asparagus
From A calendar of dinners, with 615 recipes, 1913
Serves 4
Presented as published in 1913. 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
99Calories
8 gProtein
5 gCarbs
6 gFat
Full nutrition (34 nutrients)
Calories99 kcal
Protein7.8 g
Carbohydrates4.7 g
Fiber1.4 g
Sugars3.3 g
Total Fat5.9 g
Saturated Fat2 g
Monounsaturated Fat1.3 g
Polyunsaturated Fat0.7 g
Omega-30 g
Cholesterol100 mg
Sodium275 mg
Potassium281 mg
Calcium105 mg
Iron0.9 mg
Magnesium19 mg
Phosphorus155 mg
Zinc0.9 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D1.1 mcg
Vitamin C22 mg
Vitamin A95 mcg
Vitamin E1.4 mg
Vitamin K72 mcg
Vitamin B60.1 mg
Vitamin B120.6 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)1 mg
Folate133 mcg
Choline103 mg
Caffeine0 mg
Water157 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from A calendar of dinners, with 615 recipes (1913) by Marion Harris Neil, page 111. The excerpt below is the record exactly as published.
Asparagus Baked Potatoes Lettuce and Radish Salad Strawberry Mousse Lady Fingers Coffee *Asparagus—Boil 2 cups asparagus tips in salted water 15 minutes,then 187 A Calendar of Dinners drain them; while they are cooking put 1 cup milk in double boiler, and when boiling pour some of it on 2 lightly beaten eggs, stirring vigor- ously meanwhile, then put eggs into double boiler with milk, and stir until it begins to thicken. Add 1 teaspoon Crisco, salt and pepper to taste
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