Asparagus with Cream Sauce

Ingredients

• enough heads in two-inch lengths to make three pints
• a pint of sweet cream
• a level tablespoonful of flour
• salt to taste

Method

1. 1

   Wash asparagus, tie in bunches, and boil till tender.

2. 2

   Drain, untie, and place stalks on a hot plate.

3. 3

   Prepare sauce by boiling cream, adding salt and flour mixed with cold cream.

4. 4

   Boil till flour is cooked and strain.

Nutrition per serving

As published

This recipe was extracted from Healthful cookery (1904) by E. E. Kellogg, page 48. The excerpt below is the record exactly as published.

enough heads in two-inch lengths to make three pints. Put into boil- ing water just sufficient to cover. When tender, Vegetables 141 drain off the water, add a half cup of cream or Nut Cream, and salt if desired. Serve at once. Asparagus with Cream Sauce. — Thoroughly wash, tie in small bunches, and put into boiling water; boil till perfectly tender. Drain thoroughly, untie the bunches, place the stalks all the same way upon a hot plate, with a dressing prepared as fol- lows : Let a pint of sweet cream (about six hours old is best) come to the boiling point, and stir into it salt to taste and a level tablespoonful of flour

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