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Asparagus Sauce
From Harper's cook book encyclopædia, 1902
Serves 4
Time to boil asparagus: ten minutes; to fry: six or seven.
Presented as published in 1902. 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 Harper's cook book encyclopædia (1902), page 382. The excerpt below is the record exactly as published.
Asparagus Sauce. — Cut the green ends from twenty-five stalks of as- paragus, and boil them in salt and water until they are tender. Drain well, make a little melted butter, using stock instead of water, putting with it a lump of sugar and the juice of a lemon. Fry the asparagus points in a little boiling butter, press them through a sieve, add them to the melted butter, and let all boil up to- gether. A few leaves of young spin- ach mixed in a mortar with pounded sugar
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