vegetarianpescatariannut-freeegg-freesoy-freefish-freeshellfish-free
Asparagus
From The new home cook book, 1896
Serves 4
Serve with toasted bread.
Presented as published in 1896. 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 The new home cook book (1896), page 72. The excerpt below is the record exactly as published.
equal parts of flour and butter to a cream ; add to this slowly, enough of the asparagus water or clear hot water, to make a sauce ; boil this up once ; put the asparagus on the toast, and pour over all the sauce. BAKED CABBAGE. Boil a cabbage, then put in a colander and drain it until perfectly dry ; then chop fine ; put in pepper, salt
Cook this with the app: pantry check, scaling, and the assistant.