Asparagus on Toast
From La cuisine creole, 1885
Presented as published in 1885. 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
81Calories
3 gProtein
15 gCarbs
1 gFat
Full nutrition (24 nutrients)
Calories81 kcal
Protein2.8 g
Carbohydrates15 g
Fiber0.7 g
Sugars1.6 g
Total Fat1.1 g
Saturated Fat0.2 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.6 g
Omega-30.1 g
Sodium143 mg
Potassium35 mg
Calcium63 mg
Iron1 mg
Magnesium8.1 mg
Phosphorus34 mg
Zinc0.3 mg
Copper0 mg
Manganese0.2 mg
Vitamin B60 mg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.4 mg
Water11 g
As published
This recipe was extracted from La cuisine creole (1885) by Lafcadio Hearn, page 37. The excerpt below is the record exactly as published.
ASPARAGUS ON TOAST. The fresher this vegetable is the better ; and in picking and mashing it, ail stalks not crisp and tender should be thrown aside. Out ofif nearly ail the horny white parts, 88 LA CUISINE CREOLE. tîe the rest in neat bunches, and boîl in salted water for twenty minutes or half an hour ; then take it ont, let it drain a minute and lay on buttered toast, the heads ail one way; cover with rich drawn butter sauce. ASPARAGUS WITH CREAM. Wlien cream is plentiful, eut the asparagus in inch pièces, boil, and then throw it into rich hot cream, with seasoning of pepper and sait. STBWED MUSHROOMS ON TOAST. Pull out the stems of the mushrooms, and peel them ; melt a tablespoonf ul of butter in a stew pan, throw into tlie butter a little sait, pepper, and pow^derefd mace (if liked), lay the mushrooms in this, upper side down, and stew till they are tender, which will be in about twenty minutes. Fry a slice of bread
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Cook this with the app: pantry check, scaling, and the assistant.