Asparagus, to Bottle

Ingredients

• a bundle of asparagus
• salted boiling water
• boiling some water salted as for cooking the vegetable

Method

1. 1

   Scrape and cleanse the asparagus, cut the stalks into even lengths, and tie them up into bundles.

2. 2

   Boil in salted water for five minutes, rinse in cold water, and dry on a clean cloth.

3. 3

   Place them into the bottles, fill the jars with boiling salted water, fit on the glass top, and cook in a kettle of water for one and a half hours.

4. 4

   Cork and wax up the hole, let the bottles cool in the cooking water, then store after labelling.

As published

This recipe was extracted from The "Queen" cookery books: Pickles and Preserves (1902) by S. Beaty-Pownall, page 7. The excerpt below is the record exactly as published.

Asparagus, to Bottle. — Scrape and cleanse the asparagus, cut the stalks into even lengths, and tie them up into bundles, one of which will fit one of Rylands’ bottles (previously mentioned), then put them on in salted, boiling water, and boil for five minutes, after which rinse them in cold water, and dry on a clean cloth ; now place them into the bottles, allowing a bundle to each, and have ready boiling some water salted as for cooking the vege- table

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