Asparagus with Eggs
From Mother's Cook Book: Containing Recipes for Every Day in the Week, Including .., 1902
Presented as published in 1902. 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
96Calories
0 gProtein
0 gCarbs
11 gFat
Full nutrition (34 nutrients)
Calories96 kcal
Protein0.1 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat11 g
Saturated Fat6.8 g
Monounsaturated Fat3.1 g
Polyunsaturated Fat0.4 g
Omega-30 g
Cholesterol29 mg
Sodium1.5 mg
Potassium3.2 mg
Calcium3.2 mg
Iron0 mg
Magnesium0.3 mg
Phosphorus3.2 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A92 mcg
Vitamin E0.3 mg
Vitamin K0.9 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0.4 mcg
Choline2.5 mg
Caffeine0 mg
Water2.2 g
As published
This recipe was extracted from Mother's Cook Book: Containing Recipes for Every Day in the Week, Including .. (1902) by Marion Harland, page 53. The excerpt below is the record exactly as published.
ASPARAGUS WITH EGGS. Boil a bunch of asparagus twenty minutes; cut off the tender tops and lay in a deep pie-plate, buttering, salting, and peppering well. Beat four eggs just enough to break up the yolks, add a tablespoonful of melted butter
Cook this with the app: pantry check, scaling, and the assistant.