Asparagus Salad
From My best 250 recipes, 1907
Presented as published in 1907. 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
1413Calories
0 gProtein
8 gCarbs
157 gFat
Full nutrition (33 nutrients)
Calories1413 kcal
Protein0.2 g
Carbohydrates7.6 g
Fiber0 g
Sugars0 g
Total Fat157 g
Saturated Fat28 g
Monounsaturated Fat46 g
Polyunsaturated Fat75 g
Cholesterol0 mg
Sodium3807 mg
Potassium54 mg
Calcium15 mg
Iron0.5 mg
Magnesium0.1 mg
Phosphorus6.7 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C1.3 mg
Vitamin A58 mcg
Vitamin E18 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.3 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water54 g
As published
This recipe was extracted from My best 250 recipes (1907) by Sarah Tyson Heston Rorer, page 17. The excerpt below is the record exactly as published.
ASPARAGUS SALAD Trim neatly one bunch of asparagus, stand it in a kettle of boiling, salted water, cover, and cook for forty-five minutes. Drain and cool. Arrange neatly upon a flat dish and serve very cold, with French dressing
Cook this with the app: pantry check, scaling, and the assistant.