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Asparagus on Toast
From Cooking for profit, 1886
Serves 4
Canned asparagus can be used, making 3 orders from one can.
Presented as published in 1886. 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
As published
This recipe was extracted from Cooking for profit (1886) by Jessup Whitehead, page 29. The excerpt below is the record exactly as published.
Asparagus on Toast. Price 15c. An extra vegetable side dish where potatoes are given free. Trim off the ends of the stalks of as- paragus, let it lie in cold water awhile. Have the water ready boiling, put in a little ealt and a pinch of baking soda size of a bean, to keep the asparagus of good color, drop in the asparagus tied in bunches and boil gently until the green end is tender, from 15 minutes to 45 minutes according to age and thickness. Drain without [)reaking off the heads. Serve 8 to 12 in a dish with a slice of buttered toast under the white ends and a spoonful of melted butter
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