vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Asparagus with Cheese
From San Rafael cook book, 1906, 1906
Serves 4
Presented as published in 1906. 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
2Calories
0 gProtein
0 gCarbs
0 gFat
Full nutrition (20 nutrients)
Calories1.8 kcal
Protein0.1 g
Carbohydrates0.3 g
Fiber0.1 g
Total Fat0 g
Sodium0.2 mg
Potassium17 mg
Calcium1.3 mg
Iron0 mg
Magnesium0.9 mg
Phosphorus3.4 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin C0.6 mg
Vitamin B60 mg
Thiamin (B1)0 mg
Niacin (B3)0.1 mg
Folate11 mcg
Water5.8 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from San Rafael cook book, 1906 (1906) by Katherine Golden Bitting Collection on Gastronomy (Library of Congress), page 35. The excerpt below is the record exactly as published.
ASPARAGUS WITH CHEESE— Mrs. W. F. Jones. Boil asparagus until tender, drain and place on buttered pan, sprin- kle with grated cheese and a little salt and paprika
Cook this with the app: pantry check, scaling, and the assistant.