Asparagus Loaf

Name: Asparagus Loaf
Ingredients: Two tablespoons butter; two tablespoons flour; four eggs; one scant tablespoon gelatin; one lemon (juice); seasoning to taste, (Salt and pepper); one can asparagus with liquid; one pint whipped cream

From Dainty recipes, 1950

For asparagus flavor, beat tender shoots into the custard.

Presented as published in 1950. 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

1597Calories

49 gProtein

79 gCarbs

145 gFat

Full nutrition (34 nutrients)

Calories1597 kcal

Protein49 g

Carbohydrates79 g

Fiber0.3 g

Sugars41 g

Total Fat145 g

Saturated Fat71 g

Monounsaturated Fat37 g

Polyunsaturated Fat7.7 g

Omega-30.1 g

Cholesterol1163 mg

Sodium341 mg

Potassium1095 mg

Calcium602 mg

Iron4.8 mg

Magnesium88 mg

Phosphorus846 mg

Zinc4.5 mg

Copper0.4 mg

Manganese0.2 mg

Vitamin D5.9 mcg

Vitamin C39 mg

Vitamin A1201 mcg

Vitamin E5.2 mg

Vitamin K9.5 mcg

Vitamin B60.6 mg

Vitamin B123.1 mcg

Thiamin (B1)0.4 mg

Riboflavin (B2)1.3 mg

Niacin (B3)1.6 mg

Folate156 mcg

Choline675 mg

Caffeine0 mg

Water539 g

As published

This recipe was extracted from Dainty recipes (1950) by N.C.). Circle Five St. Peter's Episcopal Church (Charlotte, page 7. The excerpt below is the record exactly as published.

ASPARAGUS LOAF Two tablespoons butter; two tablespoons flour; four eggs; one scant tablespoon gelatin; one lemon (juice) ; seasoning to taste, (Salt and pepper); one can asparagus with liquid; one pint whipped cream

Cook this with the app: pantry check, scaling, and the assistant.