vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Asparagus with Eggs
From Miss Parloa's kitchen companion, 1887
Serves 1
Serve very hot as an entrée.
Presented as published in 1887. 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 Miss Parloa's kitchen companion (1887) by Maria Parloa, page 269. The excerpt below is the record exactly as published.
Asparagus with Eggs. Use two bunches of asparagus, half a dozen eggs, three table-spoonfuls of butter, and three level teaspoonfuls of salt
Cook this with the app: pantry check, scaling, and the assistant.