Asparagus Salad
From Common-sense papers on cookery, 1880
A great way to use leftover asparagus.
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 Common-sense papers on cookery (1880) by A. G. Payne, page 53. The excerpt below is the record exactly as published.
asparagus salad, and as absolutely no oil is used in compounding it, a description may raise the hopes of some of my readers, who somehow “ never will believe in oil.” We will suppose some properly-boiled asparagus has been left from dinner. All that is necessary is to dip the eatable parts or tops in the following sauce. Place the asparagus on a dish, and if any remains over from the sauce pour it on the tops ; the sauce being made as follows : — Melt, but do hot heat too much, a little butter — say an ounce — and pour it on to a plate ; mix in with a fork a good tea- spoonful of made mustard, a little pepper and salt, and nearly a dessert-spoonful of English vinegar
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Cook this with the app: pantry check, scaling, and the assistant.