vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Asparagus
From The complete cook book, 1900
Serves 4
Presented as published in 1900. 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 complete cook book (1900) by Rees, Jennie Day Mrs., page 60. The excerpt below is the record exactly as published.
ASPARAGUS. Scrape and wash two bunches of fresh asparagus. Arrange the heads all one way, and tie them into four equal bunches. Chop off the ends evenly and place them in a vessel of boiling salted water and boil twenty minutes. Lift them out carefully and drain. Untie and serve with the following sauce : Sauce : Two tablespoonf uls of butter, yolks of two eggs, salt and pepper to taste, and one tablespoonful of vinegar
Cook this with the app: pantry check, scaling, and the assistant.