Asparagus Supreme

Name: Asparagus Supreme
Ingredients: 1 large can white asparagus; 2 cup blanched almonds; 2 hard boiled eggs; 13 cups cream sauce; 4 cup grated cheese

From Favorite recipes (North Carolina, 1948), 1948

Serves six. Mrs. Bailey Patrick.

Presented as published in 1948. 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

1878Calories

85 gProtein

63 gCarbs

154 gFat

Full nutrition (34 nutrients)

Calories1878 kcal

Protein85 g

Carbohydrates63 g

Fiber32 g

Sugars12 g

Total Fat154 g

Saturated Fat22 g

Monounsaturated Fat88 g

Polyunsaturated Fat34 g

Omega-30.1 g

Cholesterol425 mg

Sodium1209 mg

Potassium2123 mg

Calcium1281 mg

Iron12 mg

Magnesium723 mg

Phosphorus1813 mg

Zinc12 mg

Copper2.7 mg

Manganese5.6 mg

Vitamin D2 mcg

Vitamin C0 mg

Vitamin A299 mcg

Vitamin E67 mg

Vitamin K1.3 mcg

Vitamin B60.6 mg

Vitamin B121.7 mcg

Thiamin (B1)0.6 mg

Riboflavin (B2)3.6 mg

Niacin (B3)9.4 mg

Folate163 mcg

Choline436 mg

Caffeine0 mg

Water101 g

As published

This recipe was extracted from Favorite recipes (North Carolina, 1948) (1948) by Women's Guild Corinth Evangelical and Reformed Church (Hickory, North Carolina), page 21. The excerpt below is the record exactly as published.

ASPARAGUS SUPREME 1 large can white asparagus 2 cup blanched almonds 2 hard boiled eggs 13 cups cream sauce 4 cup grated cheese

Cook this with the app: pantry check, scaling, and the assistant.