Asparagus Points
From Every-day dishes and every-day work, 1897
Presented as published in 1897. 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
596Calories
34 gProtein
25 gCarbs
46 gFat
Full nutrition (33 nutrients)
Calories596 kcal
Protein34 g
Carbohydrates25 g
Fiber17 g
Sugars3.5 g
Total Fat46 g
Saturated Fat25 g
Monounsaturated Fat8.7 g
Polyunsaturated Fat2 g
Cholesterol121 mg
Sodium2616 mg
Potassium1971 mg
Calcium266 mg
Iron6 mg
Magnesium115 mg
Phosphorus596 mg
Zinc4.7 mg
Copper1.1 mg
Manganese1.5 mg
Vitamin D0 mcg
Vitamin C264 mg
Vitamin A432 mcg
Vitamin E13 mg
Vitamin K867 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)1.1 mg
Niacin (B3)11 mg
Folate1458 mcg
Choline226 mg
Caffeine0 mg
Water1084 g
As published
This recipe was extracted from Every-day dishes and every-day work (1897) by E. E. Kellogg, page 52. The excerpt below is the record exactly as published.
Asparagus Points. — Cut otf enough heads in two-inch lengths to make three pints. Put into boiling water just sufficient to cover. When tender, drain off the water, add a half cup of cream, and salt if desired
Cook this with the app: pantry check, scaling, and the assistant.