Frenchvegetarianveganpescatariangluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Asparagus in White Sauce
From Scientific cooking with scientific methods, 1911
Serves 2
Serve in crustards of bread.
Presented as published in 1911. 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
31Calories
1 gProtein
2 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories31 kcal
Protein0.8 g
Carbohydrates2.4 g
Fiber0.3 g
Sugars0.6 g
Total Fat2.1 g
Saturated Fat0.5 g
Monounsaturated Fat0.9 g
Polyunsaturated Fat0.6 g
Cholesterol0.9 mg
Sodium56 mg
Potassium57 mg
Calcium19 mg
Iron0.1 mg
Magnesium3.8 mg
Phosphorus21 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0.2 mcg
Vitamin C1.2 mg
Vitamin A20 mcg
Vitamin E0.1 mg
Vitamin K0.2 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate24 mcg
Choline2.1 mg
Caffeine0 mg
Water22 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Scientific cooking with scientific methods (1911) by Sarah E. Woodworth Craig, page 79. The excerpt below is the record exactly as published.
a bunch of asparagus. Asparagus on Toast. Prepare same as the above. Have toast ready, and dip quickly in the water in which the asparagus was cooked. Place enough of the asparagus on each piece of toast for a service. Asparagus in White Sauce. Cut asparagus into inch lengths. Boil in salted water until tender. The heads will cook in less time than the stalk, and for this reason you leave them until the last ten minutes of the boiling, when you lay them in the boiling water with the stalk. Drain and add to a thin white sauce
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