Asparagus Canapes
From Harper's cook book encyclopædia, 1902
Serves 4
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
As published
This recipe was extracted from Harper's cook book encyclopædia (1902), page 379. The excerpt below is the record exactly as published.
Asparagus Canapes. — Scrape and wash well a fresh bunch of aspara- gus ; separate the stalks, tying them in small bunches, and boil eighteen minutes in boiling water, to which one- half table - spoonful of salt has been added. When done remove at once, as they quickly become water-soaked and lose their flavor. Drain in a warm towel, and cut in lengths of four inches long. Serve on canapes made of dry bread with mayonnaise sauce
Cook this with the app: pantry check, scaling, and the assistant.