Asparagus

Ingredients

• a teaspoonful of salt
• a slice of bread half an inch in thickness
• a tablespoonful of butter
• a small teacup of the water

Method

1. 1

   Cut off tough ends of asparagus, peel, wash, and tie in bundles.

2. 2

   Boil in salted water for about three-quarters of an hour.

3. 3

   Toast a slice of bread, soak it in the boiling water from the asparagus, and place it in a serving dish.

4. 4

   Remove strings from asparagus, lay it on the toast, and pour over drawn butter made with melted butter, flour, and asparagus water.

As published

This recipe was extracted from The economical cook book (1905) by Sara T. Paul, page 67. The excerpt below is the record exactly as published.

Asparagus. Out off the tough ends, peel the skins off up to the heads, wash very clean, and tie in little bundles with wrapping cord, keads all one way ; put them in boiling water, with a teaspoonfkl ef salt. They will require about three-quarters of an hour to boil. When the asparagus is done, cut a slice of bread all around the loaf, half an inch in thickness, toast it a nice brown, £p it quickly into the water the asparagus was boiled in, and lay it in the dish you will serve it in ; take the strings from the asparagus, lay it on the toast, heads all one way, and pour over k a drawn butter made with a tablespoonful of butter melted with a heaping teaspoon of flour and a small teacup of the water

Cook this with the app: pantry check, scaling, and the assistant.