vegetarianpescatariannut-freeegg-freesoy-freefish-freeshellfish-free
Asparagus
From How we cook in Tennessee .., 1906
Serves 2
Presented as published in 1906. 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
77Calories
3 gProtein
14 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories77 kcal
Protein3.1 g
Carbohydrates14 g
Fiber2.7 g
Sugars0.9 g
Total Fat0.9 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.3 g
Cholesterol0.2 mg
Sodium84 mg
Potassium353 mg
Calcium43 mg
Iron1 mg
Magnesium20 mg
Phosphorus80 mg
Zinc0.8 mg
Copper0.2 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C11 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0.5 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.9 mg
Folate234 mcg
Choline2.4 mg
Caffeine0 mg
Water116 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from How we cook in Tennessee .. (1906) by Jackson (Tenn.). First Baptist Church. The Silver Thimble Society., page 60. The excerpt below is the record exactly as published.
Asparagus. — Trim off the hard, woody ends of the stalks, tie in bundles, six or seven stalks to a bundle, and drop into boiling salted water. Boil rapidly, uncovered, till tender, drain and serve on slices of toast with melted butter
Cook this with the app: pantry check, scaling, and the assistant.