Asparagus Salad
From Physical culture cook book, 1901
Presented as published in 1901. 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 Physical culture cook book (1901) by Richardson, Mary Mrs., page 41. The excerpt below is the record exactly as published.
Asparagus Salad. — Add one-half cupful of THE PHYSICAL CULTURE COOK BOOK. 131 rich, grated cheese to two cupfuls of hot cream and a little salt ; when melted add three beaten egg yolks and stiffly beaten whites of two ; line buttered mold with canned asparagus, turn in the cheese cream, adding chopped as- paragus; set in pan of water in slow oven for thirty minutes
Cook this with the app: pantry check, scaling, and the assistant.