Asparagus with Eggs
From What to eat, how to serve it, 1891
Presented as published in 1891. 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
325Calories
22 gProtein
21 gCarbs
17 gFat
Full nutrition (34 nutrients)
Calories325 kcal
Protein22 g
Carbohydrates21 g
Fiber0.2 g
Sugars14 g
Total Fat17 g
Saturated Fat7.1 g
Monounsaturated Fat5.6 g
Polyunsaturated Fat1.7 g
Omega-30 g
Cholesterol392 mg
Sodium559 mg
Potassium521 mg
Calcium360 mg
Iron1.7 mg
Magnesium38 mg
Phosphorus432 mg
Zinc2.2 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D2.2 mcg
Vitamin C0 mg
Vitamin A348 mcg
Vitamin E1.2 mg
Vitamin K0.8 mcg
Vitamin B60.2 mg
Vitamin B122.4 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)1 mg
Niacin (B3)0.8 mg
Folate68 mcg
Choline294 mg
Caffeine0 mg
Water273 g
As published
This recipe was extracted from What to eat, how to serve it (1891) by Christine Terhune Herrick, page 55. The excerpt below is the record exactly as published.
Asparagus with Eggs. Cherry DumpliDgs. Green-Pea Soup. — One quart shelled pease cooked until tender, one quart milk, two ta- blespoonfuls butter, one teaspoonful sugar, one tablespoonful flour, salt to taste. Press the pease, after they have been boiled and drained, through a colander ; put them back on the fire, and stir into them the milk, boil- ing hot, thickened with the butter and flour and seasoned with the sugar and salt. Boil up once, and serve. Asparagus with Eggs, — One bunch aspar- agus, two hard-boiled eggs, one cup white sauce
Cook this with the app: pantry check, scaling, and the assistant.