Asparagus Salad
From Anson County cook book, 1928
Recipe by Mrs. Ted Coggeshall.
Presented as published in 1928. 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 Anson County cook book (1928) by First Baptist Church (Wadesboro, N.C.), page 26. The excerpt below is the record exactly as published.
ASPARAGUS SALAD Put fresh cooked or canned asparagus on ice until cold. Serve on lettuce with mayonnaise or French dressing
Cook this with the app: pantry check, scaling, and the assistant.