vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Asparagus with Eggs
From The national course in home economics, 1917
Serves 1
Boil asparagus for 15-18 minutes after water boils.
Presented as published in 1917. 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 national course in home economics (1917) by Ruth Allen Beezley, page 323. The excerpt below is the record exactly as published.
four eggs well beaten, and flavor with pepper and salt. Put the asparagus with them and stir gently; then dissolve two ounces of butter
Cook this with the app: pantry check, scaling, and the assistant.