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Asparagus in Cream
From The thorough good cook, 1895
Serves 4
Presented as published in 1895. 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
201Calories
1 gProtein
2 gCarbs
21 gFat
Full nutrition (22 nutrients)
Calories201 kcal
Protein1.2 g
Carbohydrates2.2 g
Total Fat21 g
Saturated Fat12 g
Monounsaturated Fat4.3 g
Cholesterol60 mg
Sodium12 mg
Potassium57 mg
Calcium36 mg
Iron0 mg
Magnesium3.5 mg
Phosphorus33 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin K1.4 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Niacin (B3)0 mg
Water34 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The thorough good cook (1895) by George Augustus Sala, page 200. The excerpt below is the record exactly as published.
Asparagus in Cream. Choose the finest asparagus, and dress it as usual ; parboil half a pint of cream and a little butter and flour, shake it about, and when the butter is melted, season moderately, and pour over the asparagus. 51. Ragout of Asparagus. Take one hundred grass, scrape and clean them, and throw them into cold water ; cut them as far as they are good and green ; pick and wash clean and cut very small two heads of endive ; take also a young lettuce, clean washed and cut small, and a large onion, peeled and cut small. Put a quarter of a pound of butter into a stew- pan, and when it is melted, throw in the above ingredients. Toss them about, and fry them ten minutes. Season them with a little pe^Dper and salt, shake in a little flour
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