Asparagus
From Catherine Owen's new cook book .., 1885
Presented as published in 1885. 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
As published
This recipe was extracted from Catherine Owen's new cook book .. (1885) by Helen Alice (Matthews) Nitsch, page 71. The excerpt below is the record exactly as published.
Asparagus — Must be scraped ; cut about an even five inches long; tied in small bundles and boiled Vegetables. 1 3 7 gently in well salted water; standing, if possible, as you thus save the heads; they take twenty minutes, and are served with white sauce or Hollandaise
Cook this with the app: pantry check, scaling, and the assistant.