vegetariannut-free
Asparagus (Boiled)
From Recipes for the million, 1891
Serves 4
Boil over a fierce fire to preserve color.
Presented as published in 1891. 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
- fresh-gathered asparagus
- salt and water
- toasted bread
- melted butter
Method
Scrape asparagus stalks, soak in cold water, tie in bundles, cut to uniform size, and boil in salt water for 25 minutes.
Serve on toasted bread with melted butter.
Nutrition per serving
95Calories
2 gProtein
9 gCarbs
6 gFat
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Recipes for the million (1891), page 8. The excerpt below is the record exactly as published.
ASPARAGUS (BOILED). — Take fresh-gathered asparagus, scrape the stalks clean, and throw them into cold water ; then tie them up in bundles (about twenty-five in each), cut the stalks to a uniform size, leaving enough at the bottom to serve as a handle for the green part ; boil for five-and-twenty minutes in salt and water, and serve on toasted bread with melted butter
Cook this with the app: pantry check, scaling, and the assistant.