Asparagus on Toast
From A bachelors cupboard, 1906
This dish is improved with cream.
Presented as published in 1906. 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
811Calories
5 gProtein
11 gCarbs
83 gFat
Full nutrition (33 nutrients)
Calories811 kcal
Protein5.1 g
Carbohydrates11 g
Fiber0.3 g
Sugars1 g
Total Fat83 g
Saturated Fat48 g
Monounsaturated Fat17 g
Polyunsaturated Fat0 g
Cholesterol241 mg
Sodium50 mg
Potassium295 mg
Calcium147 mg
Iron0.2 mg
Magnesium19 mg
Phosphorus143 mg
Zinc0.6 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C48 mg
Vitamin A12 mcg
Vitamin E0.1 mg
Vitamin K8.5 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.3 mg
Folate4.6 mcg
Choline2.2 mg
Caffeine0 mg
Water154 g
As published
This recipe was extracted from A bachelors cupboard (1906) by A. Lyman Phillips, page 54. The excerpt below is the record exactly as published.
salted water, and take as much spaghetti as required, a few sticks at a time, and gently slide into the boiling water without breaking. The secret of good spaghetti is in not overcooking it, as Joe of the Cafe Angelo in Boston's Little Italy told me; 129 A BACHELOR'S CUPBOARD Variations with Vegetables and he knows. When it is done, which w^ill be in about fifteen or twenty minutes, drain and put in the blazer some butter — two tablespoonfuls. Into this work a little flour, and, if you want spaghetti with cream, put in a cup of milk and salt and pepper to taste, and when it is smooth and thick, add the spaghetti. Pass grated Parmesan cheese with it when served. If, however, you want it in true Italian fashion, put in a cup of strained tomato juice instead of the milk, and either some button mushrooms cut in slices or some of the dried mushrooms that can be bought at any Italian grocery and soaked out in cold water. A little grated cheese may be stirred in, but it should be passed as well. Lastly, add the spaghetti. If you have any pieces of cold ham., cut fine and add them. They give a delicious flavor. ASPARA- Shall it be canned asparagus tips or aspara- GUS gus on toast ? Either is an excellent chafing- dish dainty that is improved vastly by a cup of thin cream in the cooking. Have the asparagus heated, with possibly a little melted butter poured over the stalks or tips if you like it — and who doesn't? Then in your blazer put the aforesaid cup of cream and season it with salt and pepper and a slight soupgon of chili pepper. Have ready some triangular slices of toast
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Cook this with the app: pantry check, scaling, and the assistant.