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Asparagus with Creamed Butter
From The art of German cooking and baking, 1922
Serves 6
Presented as published in 1922. 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 The art of German cooking and baking (1922) by Lina Wachtelborn Meier, page 87. The excerpt below is the record exactly as published.
1 % tbsps. of salt 3 qts. of water % lb. of fresh butter I*reparation : The asparagus stalks are washed and peeled thin at the top and thicker toward the end. If the ends are woody cut them off. Then tie the asparagus into small bundles and put them into salt water to boil until tender, about 3^ hour. Place them on a platter with the heads all lying one way, lightly brown the butter and pour it over. Serve hot. No. 2— ASPARAGUS WITH CREAMED BUTTER. Quantity for 6 Persons. 3 lbs. of asparagus t% tbsps. of salt 3 qts. of water % lb. fresh butter
Cook this with the app: pantry check, scaling, and the assistant.