Asparagus with Eggs

Ingredients

• a bunch of asparagus
• four eggs
• two tablespoonfuls of milk or cream
• a tablespoonful of warm butter
• pepper and salt to taste

Method

1. 1

   Boil the asparagus for twenty minutes, cut off the tender tops, and lay them in a deep pie plate, buttering, salting, and peppering well.

2. 2

   Beat the eggs, yolks and whites separately, add milk or cream, warm butter, pepper, and salt.

3. 3

   Pour over the asparagus mixture and bake for eight minutes or until the eggs are set.

Nutrition per serving

As published

This recipe was extracted from Original White House Cookbook (1887) by Hugo Ziemann, F. L. Gillette, Hugo Zimmerman, mrs gillette, page 133. 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 them in a deep pie plate, buttering,, salting and peppering well. Beat up four eggs, the yolks and whites separately, to a stiff froth; add two tablespoonfuls of milk or cream, a tablespoonful of warm butter, pepper and salt to taste

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