Asparagus Salad
From The housekeeper's guide to preserved meats, fruits, vegetables, &c, 1880
Can be prepared quickly if asparagus is kept in stock.
Presented as published in 1880. 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 The housekeeper's guide to preserved meats, fruits, vegetables, &c (1880), page 27. The excerpt below is the record exactly as published.
ASPARAGUS SALAD. — Asparagus makes a capital salad, and one ex- cellent receipt for dressing it is the following : — First take some butter and oil it by placing it in a saucer in the oven. Then take it out and add to it, supposing an ounce of butter has beep oiled, a brimming tea- spoonful of English-made mustard, a dessert-spoonful of English vinegar, and some black pepper
Cook this with the app: pantry check, scaling, and the assistant.