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Asparagus, French Method of Cooking
From Harper's cook book encyclopædia, 1902
Serves 4
Presented as published in 1902. 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
35Calories
2 gProtein
4 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories35 kcal
Protein2.1 g
Carbohydrates3.9 g
Fiber0.8 g
Sugars1.6 g
Total Fat1.2 g
Saturated Fat0.4 g
Monounsaturated Fat0.5 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol47 mg
Sodium19 mg
Potassium89 mg
Calcium17 mg
Iron0.3 mg
Magnesium6.1 mg
Phosphorus39 mg
Zinc0.3 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0.3 mcg
Vitamin C3.3 mg
Vitamin A20 mcg
Vitamin E0.1 mg
Vitamin K0.2 mcg
Vitamin B60.1 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.1 mg
Folate24 mcg
Choline39 mg
Caffeine0 mg
Water49 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Harper's cook book encyclopædia (1902), page 455. The excerpt below is the record exactly as published.
sparagus, French Method of Cook- ing.— Wash and boil the asparagus about twenty minutes ; then drain them, and cut off the heads and about two inches of the tender part of the stalks ; mince them small, and mix with them an onion, also chopped small. Add the well-beaten yolk of an egg, salt, and pepper
Cook this with the app: pantry check, scaling, and the assistant.