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Asparagus with White Sauce
From Twentieth century home cook book, 1905
Serves 4
Presented as published in 1905. 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
80Calories
7 gProtein
12 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories80 kcal
Protein7.3 g
Carbohydrates12 g
Fiber3.6 g
Sugars1.6 g
Total Fat1.4 g
Saturated Fat0.3 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.7 g
Cholesterol0.2 mg
Sodium2986 mg
Potassium364 mg
Calcium55 mg
Iron1.6 mg
Magnesium24 mg
Phosphorus113 mg
Zinc0.9 mg
Copper0.2 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C49 mg
Vitamin A80 mcg
Vitamin E2.4 mg
Vitamin K161 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.3 mg
Niacin (B3)2.7 mg
Folate286 mcg
Choline44 mg
Caffeine0 mg
Water193 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Twentieth century home cook book (1905) by Francis Carruthers, page 97. The excerpt below is the record exactly as published.
ASPARAGUS WITH WHITE SAUCE. Pick the loose leaves from the heads, and scrape the stalks clean ; wash well in very cold water; tie them up in bundles of about twenty in each, keeping all the heads turned the same way ; cut the stalks even, leaving them about eight inches long. 180 TWENTIETH CENTUR i' HOAIE COOK BOOK. Put the asparagus in hot water witli a small handful of salt in it to boil about twenty minutes, and when done, drain carefully upon a napkin, to avoid breaking off the heads ; dish them up on a square thick piece of toasted bread
Cook this with the app: pantry check, scaling, and the assistant.