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Asparagus Tips in Croustades
From The Worcester domestic science school's one year course laboratory cook book, 1914
Serves 1
Presented as published in 1914. 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
472Calories
10 gProtein
30 gCarbs
35 gFat
Full nutrition (33 nutrients)
Calories472 kcal
Protein10 g
Carbohydrates30 g
Fiber1.2 g
Sugars10 g
Total Fat35 g
Saturated Fat8.6 g
Monounsaturated Fat15 g
Polyunsaturated Fat9.8 g
Cholesterol15 mg
Sodium933 mg
Potassium442 mg
Calcium283 mg
Iron1.4 mg
Magnesium38 mg
Phosphorus253 mg
Zinc1.1 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D3 mcg
Vitamin C4 mg
Vitamin A325 mcg
Vitamin E1 mg
Vitamin K3 mcg
Vitamin B60.1 mg
Vitamin B120.7 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.5 mg
Niacin (B3)1.7 mg
Folate73 mcg
Choline36 mg
Caffeine0 mg
Water196 g
As published
This recipe was extracted from The Worcester domestic science school's one year course laboratory cook book (1914) by Worcester domestic science school, Worcester, Mass., page 43. The excerpt below is the record exactly as published.
ASPARAGUS TIPS IN CROUSTADES. Clean asparagus, tie in bunches, place in pan with boiling water. Cook until tips are tender. Remove tips and reserve liquor and tough stalks for soup. Make 1 C. white sauce
Cook this with the app: pantry check, scaling, and the assistant.