Asparagus on Toast
From Books and My Food: With Literary Quotations and Original Recipes for Every .., 1904
Presented as published in 1904. 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
87Calories
3 gProtein
16 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories87 kcal
Protein2.7 g
Carbohydrates16 g
Fiber0.9 g
Sugars1.9 g
Total Fat1.2 g
Saturated Fat0.2 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.6 g
Cholesterol0.3 mg
Sodium56157 mg
Potassium51 mg
Calcium70 mg
Iron1.5 mg
Magnesium9.2 mg
Phosphorus31 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K1 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.2 mg
Folate31 mcg
Choline4.8 mg
Caffeine0 mg
Water9.4 g
As published
This recipe was extracted from Books and My Food: With Literary Quotations and Original Recipes for Every .. (1904) by Elisabeth Luther Cary, page 24. The excerpt below is the record exactly as published.
he stalks of the aspara- gus, cutting off the tough ends, and place in cold water for half an hour ; then cook in hot salted water for half an hour. Put on thin slices of toast on a hot platter and pour over it a white sauce, or simply melted butter
Cook this with the app: pantry check, scaling, and the assistant.