vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Asparagus Masked
From Kentucky receipt book, 1903
Serves 1
Presented as published in 1903. 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
303Calories
21 gProtein
15 gCarbs
21 gFat
Full nutrition (34 nutrients)
Calories303 kcal
Protein21 g
Carbohydrates15 g
Fiber0.9 g
Sugars12 g
Total Fat21 g
Saturated Fat7.7 g
Monounsaturated Fat5.3 g
Polyunsaturated Fat2.2 g
Omega-30.1 g
Cholesterol412 mg
Sodium236 mg
Potassium643 mg
Calcium367 mg
Iron2 mg
Magnesium48 mg
Phosphorus472 mg
Zinc2.6 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D4.3 mcg
Vitamin C4.6 mg
Vitamin A238 mcg
Vitamin E1.2 mg
Vitamin K0.3 mcg
Vitamin B60.4 mg
Vitamin B122.2 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.8 mg
Niacin (B3)0.9 mg
Folate138 mcg
Choline337 mg
Caffeine0 mg
Water338 g
As published
This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 80. The excerpt below is the record exactly as published.
Asparagus Masked. Boil 2 bunches of asparagus until tender, cut fine. Have long rolls, cut off top and remove all crumbs, put in oven to crisp. Heat 1 cup of milk and pour on 2 well-beaten eggs, add 1 dessertspoon butter rolled in flour, beat hard to prevent curdling, add asparagus, return to saucepan, season with salt and pepper
Cook this with the app: pantry check, scaling, and the assistant.