nut-freesoy-freefish-freeshellfish-free
Asparagus Ragout
From Consult me, 1902
Serves 1
Presented as published in 1902. 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
148Calories
13 gProtein
2 gCarbs
10 gFat
Full nutrition (34 nutrients)
Calories148 kcal
Protein13 g
Carbohydrates2.1 g
Fiber0.9 g
Sugars0.4 g
Total Fat9.6 g
Saturated Fat3.2 g
Monounsaturated Fat3.7 g
Polyunsaturated Fat1.9 g
Omega-30 g
Cholesterol372 mg
Sodium142 mg
Potassium159 mg
Calcium99 mg
Iron2.5 mg
Magnesium20 mg
Phosphorus201 mg
Zinc1.4 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D2 mcg
Vitamin C1 mg
Vitamin A165 mcg
Vitamin E1.1 mg
Vitamin K0.3 mcg
Vitamin B60.2 mg
Vitamin B120.9 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.5 mg
Niacin (B3)0.2 mg
Folate47 mcg
Choline294 mg
Caffeine0 mg
Water76 g
As published
This recipe was extracted from Consult me (1902) by Robert Kemp Philp, page 29. The excerpt below is the record exactly as published.
SPARAGUS, ragout of. — Cut small asparagus like green peas ; the best method is to break them off first ; then tie them in small bunches to cut, boil them till half done ; then drain them, and finish with butter, a little broth, herbs, two cloves, and a sprig of savory. When done take out the cloves, herbs, &c., mix two yolks of eggs, with a little flour, and broth, to garnish a first course dish. But if you intend to serve it in second course mix cream, a little salt, and sugar
Cook this with the app: pantry check, scaling, and the assistant.