Asparagus on Toast
From The galley guide, 1923
Presented as published in 1923. 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 The galley guide (1923) by Alexander White Moffat, page 30. The excerpt below is the record exactly as published.
the scales if there are any on the parts to be used and tie again in bunches so that the stalks will stand upright in a saucepan. Fill with boiling water, leaving the tips just out of water. Boil 15 min. and add more boiling water to cover tips. Boil 5 min. longer. Drain, cast loose the bunches again and lay the asparagus on hot buttered toast, pouring melted butter over them just before serving
Cook this with the app: pantry check, scaling, and the assistant.