vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Asperges à la Milanaise
From A guide to modern cookery, 1909
Serves 4
Presented as published in 1909. 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
2Calories
0 gProtein
0 gCarbs
0 gFat
Full nutrition (20 nutrients)
Calories1.8 kcal
Protein0.1 g
Carbohydrates0.3 g
Fiber0.1 g
Total Fat0 g
Sodium0.2 mg
Potassium17 mg
Calcium1.3 mg
Iron0 mg
Magnesium0.9 mg
Phosphorus3.4 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin C0.6 mg
Vitamin B60 mg
Thiamin (B1)0 mg
Niacin (B3)0.1 mg
Folate11 mcg
Water5.8 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from A guide to modern cookery (1909) by A. Escoffier, page 360. The excerpt below is the record exactly as published.
ASPERGES A LA MILANAISE Having thoroughly drained the asparagus, set it on a long, buttered dish sprinkled with grated Parmesan; arrange it in successive rows, each of which sprinkle in the region of the heads with grated Parmesan. When about to serve, cover the cheese-powdered parts copiously with nut-brown butter
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