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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
Method
Nutrition per serving
95Calories
2 gProtein
9 gCarbs
6 gFat
Full nutrition (34 nutrients)
Calories95 kcal
Protein1.7 g
Carbohydrates9.2 g
Fiber0.7 g
Sugars1 g
Total Fat5.8 g
Saturated Fat3.3 g
Monounsaturated Fat1.6 g
Polyunsaturated Fat0.5 g
Omega-30 g
Cholesterol14 mg
Sodium82 mg
Potassium43 mg
Calcium21 mg
Iron0.6 mg
Magnesium6.6 mg
Phosphorus25 mg
Zinc0.2 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0.6 mg
Vitamin A43 mcg
Vitamin E0.2 mg
Vitamin K1 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.7 mg
Folate28 mcg
Choline4 mg
Caffeine0 mg
Water17 g
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
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