Asparagus on Toast
From The Queen Cook Book: A Careful Compilation of Recipes and Practical ..., 1895
Do not overcook asparagus.
Presented as published in 1895. 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
972Calories
13 gProtein
40 gCarbs
96 gFat
Full nutrition (25 nutrients)
Calories972 kcal
Protein13 g
Carbohydrates40 g
Fiber11 g
Total Fat96 g
Saturated Fat48 g
Monounsaturated Fat17 g
Cholesterol273 mg
Sodium64 mg
Potassium1898 mg
Calcium269 mg
Iron2.7 mg
Magnesium97 mg
Phosphorus459 mg
Zinc4.1 mg
Copper0.8 mg
Manganese0.9 mg
Vitamin C55 mg
Vitamin K5.6 mcg
Vitamin B60.7 mg
Vitamin B120 mcg
Thiamin (B1)0.5 mg
Niacin (B3)6.6 mg
Folate1092 mcg
Water694 g
As published
This recipe was extracted from The Queen Cook Book: A Careful Compilation of Recipes and Practical ... (1895) by William Hart Boyd, page 49. The excerpt below is the record exactly as published.
Asparagus on Toast. Wash it well, tie it in bundles of tiE$n or fifteen stalks, with a well-washed cord, and cut them of equal lengths, from three to four inches long, boil in hot water, a little salt; .when it first comes it will cook in fifteen minutes, and at the last it may take thirty. Great care should be taken not to over-cook it, as some do. As soon as tender, pour off nearly all the water, and add sufficient cream and milk, butter, pepper
Cook this with the app: pantry check, scaling, and the assistant.