Asparagus with Toast and Butter
From Cooking and castle-building, 1880
The toast serves as a palatable accompaniment.
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
As published
This recipe was extracted from Cooking and castle-building (1880) by Emma P. Ewing, Marietta McPherson Greenough, page 39. The excerpt below is the record exactly as published.
slightly salted. Let the water barely cover the vegetal)le. Simmer gently until very tender and perfectly cooked. Have ready a platter, cov- ered with small slices of dry toast. With a fork lift a bunch of asparagus by means of the string around it, let it drip for an instant, then place it carefully upon a slice of toast. When all is so placed, cut and remove the strings. Pour over it drawn butter made with milk, or simply melted butter
Cook this with the app: pantry check, scaling, and the assistant.