Asparagus with Carrots
From How to cook vegetables, 1911
Presented as published in 1911. 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
As published
This recipe was extracted from How to cook vegetables (1911) by Charles Herman Senn, page 12. The excerpt below is the record exactly as published.
Asparagus with Carrots. Prepare and cook half a bundle of green asparagus, the same as directed for Fricassee. Scrape or peel thinly 12 to 18 young carrots ; if large, cut into quarters and cook them in salted water or stock till tender. Mix asparagus and carrots and blend with Veloute sauce or Bechamel
Cook this with the app: pantry check, scaling, and the assistant.