vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Asparagus Stew
From Soyer's standard cookery, 1912
Serves 4
Presented as published in 1912. 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 Soyer's standard cookery (1912) by Nicolas Soyer, page 88. The excerpt below is the record exactly as published.
Asparagus Stew. Cut the tender part of asparagus into small pieces and cook in salted water. Now mince finely some parsley, spring onions, 126 STANDARD COOKERY. and lettuce leaves. Place these in a stewpan with butter, a little water
Cook this with the app: pantry check, scaling, and the assistant.