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Asparagus in Ambush
From The complete cook book, 1900
Serves 1
Presented as published in 1900. 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
438Calories
18 gProtein
60 gCarbs
25 gFat
Full nutrition (34 nutrients)
Calories438 kcal
Protein18 g
Carbohydrates60 g
Fiber2.7 g
Sugars14 g
Total Fat25 g
Saturated Fat6.1 g
Monounsaturated Fat4 g
Polyunsaturated Fat1.4 g
Omega-30 g
Cholesterol112 mg
Sodium534 mg
Potassium526 mg
Calcium399 mg
Iron3.2 mg
Magnesium51 mg
Phosphorus367 mg
Zinc1.9 mg
Copper0.2 mg
Manganese0.5 mg
Vitamin D2.7 mcg
Vitamin C6.1 mg
Vitamin A151 mcg
Vitamin E0.7 mg
Vitamin K21 mcg
Vitamin B60.2 mg
Vitamin B121.4 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.8 mg
Niacin (B3)5.4 mg
Folate139 mcg
Choline133 mg
Caffeine0 mg
Water275 g
As published
This recipe was extracted from The complete cook book (1900) by Rees, Jennie Day Mrs., page 56. The excerpt below is the record exactly as published.
ASPARAGUS IN AMBUSH. Have ready some small light rolls — one for each per- son. Cutoff the tops to serve as covers; take out all the crumb and lay the rolls in the oven for their tops to crisp. Meanwhile heat a cup of milk to boiling point and pour it over two beaten eggs, beating well to pre- vent curdling ; add a tablespoonful of butter cut in bits, and rolled in flour, and a bunch of asparagus that haa been boiled lightly
Cook this with the app: pantry check, scaling, and the assistant.