vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Asparagus Sauce
From The new practical housekeeping, 1890
Serves 4
This sauce should be rather sweet.
Presented as published in 1890. 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 new practical housekeeping (1890) by Estelle Woods Wilcox, page 90. The excerpt below is the record exactly as published.
Break a bundle of green asparagus in the tender part, wash well and put into boiling salt water, to render green ; when tender take out, put into cold water and drain on a cloth until all moisture is absorbed. Put one tablespoon fresh but- ter in a saucepan with a small bunch parsley and three or four green onions ; lay in the asparagus and fry the whole over a sharp fire five minutes ; add salt, a large lump sugar and four tablespoons white stock
Cook this with the app: pantry check, scaling, and the assistant.