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Asparagus, Boiled
From Harper's cook book encyclopædia, 1902
Serves 4
Time to cook: about twenty minutes.
Presented as published in 1902. 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
22Calories
1 gProtein
4 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories22 kcal
Protein0.8 g
Carbohydrates4 g
Fiber0.3 g
Sugars0.4 g
Total Fat0.3 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol0 mg
Sodium2489 mg
Potassium36 mg
Calcium47 mg
Iron0.3 mg
Magnesium12 mg
Phosphorus12 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0.6 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.4 mg
Folate11 mcg
Choline0 mg
Caffeine0 mg
Water954 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Harper's cook book encyclopædia (1902), page 455. The excerpt below is the record exactly as published.
Asparagus, Boiled. — Scrape off the white skin from the lower end of a bunch of asparagus and cut the stalks of equal length. Let them lie in cold water until it is time to cook them. Put a handful of salt into a gallon of water ; let it boil. Tie the asparagus in bundles and put them into it. Toast a slice of bread
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