Asparagus Casserole

Name: Asparagus Casserole
Ingredients: 1 large can asparagus; 2 hard boiled eggs; 1/2 cup blanched chopped almonds; 2 tablespoons chopped pimento; 1 1/2 cups creamed sauce; 2 tablespoons grated cheese

From The Wilson cook book, 1941

Presented as published in 1941. 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

582Calories

31 gProtein

18 gCarbs

46 gFat

Full nutrition (34 nutrients)

Calories582 kcal

Protein31 g

Carbohydrates18 g

Fiber8.4 g

Sugars3.8 g

Total Fat46 g

Saturated Fat7.9 g

Monounsaturated Fat25 g

Polyunsaturated Fat10 g

Omega-30.1 g

Cholesterol385 mg

Sodium412 mg

Potassium672 mg

Calcium364 mg

Iron4.6 mg

Magnesium191 mg

Phosphorus606 mg

Zinc4 mg

Copper0.7 mg

Manganese1.5 mg

Vitamin D2 mcg

Vitamin C20 mg

Vitamin A227 mcg

Vitamin E18 mg

Vitamin K2.6 mcg

Vitamin B60.3 mg

Vitamin B121.1 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)1.3 mg

Niacin (B3)2.5 mg

Folate77 mcg

Choline331 mg

Caffeine0 mg

Water105 g

As published

This recipe was extracted from The Wilson cook book (1941) by Woman's Society of Christian Service (Wilson, Wilson County, N.C.), page 13. The excerpt below is the record exactly as published.

Asparagus Casserole 1 large can asparagus % cup blanched chopped 2 hard boiled eggs almonds 2 tablespoons chopped pimento 1% cups creamed sauce 2 tablespoons grated cheese Arrange asparagus in layers in buttered casserole alternately with hard boiled eggs, pimento and almonds. Pour over this the creamed sauce. Sprinkle top with bread crumbs and grated cheese. Bake in moderate oven 20 minutes. Mrs. V. F. Moss, Jr. Cauliflower With Mushrooms 1 head cauliflower 1 medium can mushrooms 1 to 2 cups creamed sauce

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