vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Asparagus Stewed in French Rolls
From Cassell's dictionary of cookery, 1892
Serves 4
Probable cost of asparagus, 2s. 6d. a hundred.
Presented as published in 1892. 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
Nutrition per serving
356Calories
30 gProtein
19 gCarbs
21 gFat
Full nutrition (33 nutrients)
Calories356 kcal
Protein30 g
Carbohydrates19 g
Fiber10 g
Sugars2 g
Total Fat21 g
Saturated Fat0.7 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat1.3 g
Cholesterol0 mg
Sodium1572 mg
Potassium1089 mg
Calcium124 mg
Iron3.8 mg
Magnesium65 mg
Phosphorus317 mg
Zinc2.7 mg
Copper0.7 mg
Manganese0.9 mg
Vitamin D0 mcg
Vitamin C153 mg
Vitamin A250 mcg
Vitamin E11 mg
Vitamin K500 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)1 mg
Niacin (B3)7 mg
Folate858 mcg
Choline132 mg
Caffeine0 mg
Water625 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 181. The excerpt below is the record exactly as published.
sparagus Stewed in Fi'eneh Rolls. — Talce two or tlnvc French rolls, out a, piece off the top straight, so that it can be fixed on again, and scoop out all the criunb. ]\Iake a mixtiu-e of a pint of new milk, the yolks of five eggs, a little salt, pepper, and powdered cinna- mon. Put it into a saucepan and let it simmer gently, stirring constantly until it thickens. Boil a hundred young asparagus
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