Asparagus
From Mazdaznan encyclopedia of dietetics and home cook book, 1909
The tops of asparagus should be a purple color, not green.
Presented as published in 1909. 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
87Calories
3 gProtein
16 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories87 kcal
Protein2.7 g
Carbohydrates16 g
Fiber0.9 g
Sugars1.9 g
Total Fat1.2 g
Saturated Fat2.3 g
Monounsaturated Fat9.7 g
Polyunsaturated Fat1.9 g
Omega-30.1 g
Cholesterol0.3 mg
Sodium2494 mg
Potassium40 mg
Calcium37 mg
Iron1 mg
Magnesium7.9 mg
Phosphorus31 mg
Zinc0.2 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K1 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.2 mg
Folate31 mcg
Choline4.8 mg
Caffeine0 mg
Water9.1 g
As published
This recipe was extracted from Mazdaznan encyclopedia of dietetics and home cook book (1909) by Hanish, Otoman Zar-Adusht-, page 70. The excerpt below is the record exactly as published.
ASPARAGUS. Put in boiling water with a little salt ; drain off the water after boiling five minutes ; pour on fresh boiling hot water and boil again for fifteen minutes. Add a little salt and olive oil. Serve with toast
Cook this with the app: pantry check, scaling, and the assistant.