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Baked Asparagus
From The Twin-city housewife, 1920
Serves 4
Presented as published in 1920. 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
108Calories
4 gProtein
20 gCarbs
4 gFat
Full nutrition (33 nutrients)
Calories108 kcal
Protein3.7 g
Carbohydrates20 g
Fiber1.3 g
Sugars1.7 g
Total Fat4.2 g
Saturated Fat0.3 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0.6 g
Cholesterol7.9 mg
Sodium198 mg
Potassium71 mg
Calcium51 mg
Iron1.3 mg
Magnesium13 mg
Phosphorus49 mg
Zinc0.4 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C0.6 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K1.8 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.9 mg
Folate40 mcg
Choline3.9 mg
Caffeine0 mg
Water8.1 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Twin-city housewife (1920) by N.C.) International Order of the King's Daughters and Sons. Whatsoever Circle (Winston-Salem, page 30. The excerpt below is the record exactly as published.
ked Asparagus Fill a buttered baking dish with alternate layers of asparagus which has been cooked until tender and cut into inch pieces, and grated bread crumbs. Sprinkle each layer with salt, pepper and bits of butter. Pour over it a cup of sweet milk
Cook this with the app: pantry check, scaling, and the assistant.