Frenchvegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Asparagus with Butter (Asperges au Beurre)
From The Swedish, French, American cook book, 1918
Serves 2
Can be served as an entree after the roast.
Presented as published in 1918. 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
4Calories
0 gProtein
1 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories3.5 kcal
Protein0.2 g
Carbohydrates0.6 g
Fiber0.2 g
Sugars0 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium8275 mg
Potassium36 mg
Calcium5.6 mg
Iron0.1 mg
Magnesium1.9 mg
Phosphorus6.7 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C1.1 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate23 mcg
Choline0 mg
Caffeine0 mg
Water12 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 418. The excerpt below is the record exactly as published.
sparagus with Butter ( Asperges au Beurre) If the asparagus is white at the end, cut about one inch off; peel with a sharp knife — carefully, so as not to cut the asparagus. Put in hot wTater (sufficient to cover it) with little salt and a pinch of baking soda
Cook this with the app: pantry check, scaling, and the assistant.