vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Asparagus Salad
From The household (of the Detroit free press), 1886
Serves 4
Presented as published in 1886. 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 The household (of the Detroit free press) (1886) by Goff, May Perrin,, page 498. The excerpt below is the record exactly as published.
ASPARAGUS SALAD. After having washed and scraped asparagus, boil soft in salt water, drain off water, add pepper, salt and strong cider vinegar, and then cool. Before serving, arrange asparagus so that heads will all lie in center of dish ; mix the vinegar in which it was put, after removing from the fire, with good olive oil or melted butter
Cook this with the app: pantry check, scaling, and the assistant.