vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Asparagus
From The Toronto Cook Book, 1915
Serves 4
Presented as published in 1915. 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 Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 132. The excerpt below is the record exactly as published.
Asparagus Cut stalks in equal lengths and boil in water with a little salt until tender. Prepare some nicely toasted bread, lay the asparagus on the toast and season with butter, salt and pepper
Cook this with the app: pantry check, scaling, and the assistant.