Asparagus with Cream Sauce
From Every-day dishes and every-day work, 1897
Presented as published in 1897. 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
642Calories
10 gProtein
136 gCarbs
7 gFat
Full nutrition (27 nutrients)
Calories642 kcal
Protein10 g
Carbohydrates136 g
Total Fat6.6 g
Saturated Fat1.2 g
Monounsaturated Fat2.2 g
Polyunsaturated Fat2.6 g
Cholesterol0 mg
Sodium127 mg
Potassium3360 mg
Calcium217 mg
Iron8.5 mg
Magnesium255 mg
Phosphorus472 mg
Zinc1.2 mg
Copper2.2 mg
Manganese4.1 mg
Vitamin D0 mcg
Vitamin C125 mg
Vitamin A4.7 mcg
Vitamin B61.1 mg
Vitamin B120 mcg
Thiamin (B1)0.8 mg
Riboflavin (B2)0.5 mg
Niacin (B3)4 mg
Folate191 mcg
Water320 g
As published
This recipe was extracted from Every-day dishes and every-day work (1897) by E. E. Kellogg, page 53. The excerpt below is the record exactly as published.
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 follows : 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 table- spoonful of flou
Cook this with the app: pantry check, scaling, and the assistant.