Asparagus Salad

Name: Asparagus Salad
Ingredients: 4 cups asparagus puree (use canned asparagus and pick out the green tips. Mash the stem parts and save the juice.); 1 teaspoon salt; 4 teaspoons Worchestershire sauce; a dash of vinegar and lemon juice; 1 teaspoon grated onion; 3 tablespoons plain gelatin (three envelopes)

From Waldensian cookery, 1957

Presented as published in 1957. 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

As published

This recipe was extracted from Waldensian cookery (1957), page 24. The excerpt below is the record exactly as published.

ASPARAGUS SALAD 4 cups asparagus puree (use canned asparagus and pick out the green tips. Mash the stem parts and save the juice.) 1 teaspoon salt 4 teaspoons Worchestershire sauce a dash of vinegar and lemon juice 1 teaspoon grated onion 3 tablespoons plain gelatin (three envelopes)

Cook this with the app: pantry check, scaling, and the assistant.