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Asparagus Pompadour
From Vegetarian Cook Book, 1904
Serves 4
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
2Calories
0 gProtein
0 gCarbs
0 gFat
Full nutrition (20 nutrients)
Calories1.8 kcal
Protein0.1 g
Carbohydrates0.3 g
Fiber0.1 g
Total Fat0 g
Sodium0.2 mg
Potassium17 mg
Calcium1.3 mg
Iron0 mg
Magnesium0.9 mg
Phosphorus3.4 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin C0.6 mg
Vitamin B60 mg
Thiamin (B1)0 mg
Niacin (B3)0.1 mg
Folate11 mcg
Water5.8 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Vegetarian Cook Book (1904) by E. G. Fulton, Edward Fulton, page 32. The excerpt below is the record exactly as published.
ASPARAGUS POMPADOUR Wash the asparagus carefully, place in a saucepan of boiling salted water, and boil till done. Take out, and cut into lengths of about two inches, and place on a cloth near the fire to dry. 118 VEGETARIAN COOK BOOK STEWED ASPARAGUS Break the tender parts of the asparagus into one-inch lengths, and put into enough boiling water to cover. Boil till tender, add sufficient rich milk or cream to make a gravy, thicken with flour, season with salt, let come to a boil, and serve. ASPARAGUS WITH EGGS Asparagus. Cream, 2 tablespoons. Salt. Eggs, 4. Butter, 1 tablespoon. Cut the tender tops from a bunch of asparagus
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