nut-freesoy-freefish-freeshellfish-free
Asparagus Fried
From European and American cuisine, 1914
Serves 3
Beef fat may be used instead of lard.
Presented as published in 1914. 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
244Calories
7 gProtein
36 gCarbs
12 gFat
Full nutrition (33 nutrients)
Calories244 kcal
Protein6.9 g
Carbohydrates36 g
Fiber2.2 g
Sugars2.6 g
Total Fat12 g
Saturated Fat2.6 g
Monounsaturated Fat2.9 g
Polyunsaturated Fat1.5 g
Cholesterol24 mg
Sodium1106 mg
Potassium113 mg
Calcium85 mg
Iron2.5 mg
Magnesium21 mg
Phosphorus85 mg
Zinc0.7 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin D0.2 mcg
Vitamin C0.6 mg
Vitamin A15 mcg
Vitamin E0.2 mg
Vitamin K6.7 mcg
Vitamin B60.1 mg
Vitamin B120.1 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.2 mg
Niacin (B3)3.5 mg
Folate73 mcg
Choline24 mg
Caffeine0 mg
Water17 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 319. The excerpt below is the record exactly as published.
Asparagus^ Fried. — Season 1 bunch of cooked asparagus with 1 even teaspoonful seasoning salt, dust with flour, dip in beaten egg, and roll in fine sifted bread crumbs. Place Yt ounce lard and Ys ounce butter
Cook this with the app: pantry check, scaling, and the assistant.