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Asparagus with Eggs

Name: Asparagus with Eggs
Yield: 4 servings
Ingredients: a dozen heads of asparagus; an ounce of butter; a tablespoonful of cream or milk; a tablespoonful of gravy; a little pepper; a little salt; three well-beaten eggs

From A year's cookery, 1880

Serves 4

Presented as published in 1880. 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

477Calories

26 gProtein

77 gCarbs

13 gFat

Full nutrition (34 nutrients)

Calories477 kcal

Protein26 g

Carbohydrates77 g

Fiber28 g

Sugars0.1 g

Total Fat13 g

Saturated Fat1.2 g

Monounsaturated Fat1.4 g

Polyunsaturated Fat0.7 g

Omega-30 g

Cholesterol156 mg

Sodium92 mg

Potassium4226 mg

Calcium331 mg

Iron7.3 mg

Magnesium212 mg

Phosphorus885 mg

Zinc9.5 mg

Copper2 mg

Manganese2.2 mg

Vitamin D0.8 mcg

Vitamin C137 mg

Vitamin A60 mcg

Vitamin E0.4 mg

Vitamin K0.1 mcg

Vitamin B61.7 mg

Vitamin B120.3 mcg

Thiamin (B1)1.1 mg

Riboflavin (B2)0.2 mg

Niacin (B3)16 mg

Folate2749 mcg

Choline110 mg

Caffeine0 mg

Water1422 g

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from A year's cookery (1880) by Phillis Browne, page 141. The excerpt below is the record exactly as published.

Asparagus, with Eggs. — Take the asparagus that is left, and cut all the green part into pieces the size of peas. Supposing there are a dozen heads of aspa¬ ragus, melt an ounce of butter in a stewpan, put with it a table¬ spoonful of cream or milk, a table-spoonful of gravy, a little pepper and salt, and three well-beaten eggs

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