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Asparagus with Sauce Hollandaise
From The table, 1889
Serves 6
Presented as published in 1889. 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
7Calories
0 gProtein
1 gCarbs
0 gFat
Full nutrition (30 nutrients)
Calories6.8 kcal
Protein0.3 g
Carbohydrates1.1 g
Fiber0.3 g
Sugars0.5 g
Total Fat0.2 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium1062 mg
Potassium81 mg
Calcium4.9 mg
Iron0.2 mg
Magnesium3.2 mg
Phosphorus8.9 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin C31 mg
Vitamin A3.2 mcg
Vitamin E0 mg
Vitamin K1 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate18 mcg
Water44 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The table (1889) by Alexander Filippini, page 231. The excerpt below is the record exactly as published.
two bunches of fine asparagus ; tie them into six equal bunches, arranging the heads all one way, and chop off the ends evenly. Boil them until they are done in salted water, or from twenty to twenty-two minutes ; lift them out, drain them thoroughly on a cloth, and lay them nicely on a dish with a folded napkin. Untie, and serve with half a pint of hot Hollandaise sauce
Cook this with the app: pantry check, scaling, and the assistant.