Baked Asparagus with Toasted Almonds

Name: Baked Asparagus with Toasted Almonds
Ingredients: 1 bunch (2 pounds fresh asparagus; 4 hard cooked eggs; 2 tablespoons butter; 2 tablespoons flour; 2 cups milk; 1 cup soft bread crumbs; salt and pepper to taste; 1% cup dried buttered bread crumbs; 1% cup silvered toasted almonds; 14 cup or more grated sharp American cheese

From Waldensian cookery, 1957

Presented as published in 1957. 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

1285Calories

68 gProtein

117 gCarbs

81 gFat

Full nutrition (34 nutrients)

Calories1285 kcal

Protein68 g

Carbohydrates117 g

Fiber4.9 g

Sugars32 g

Total Fat81 g

Saturated Fat28 g

Monounsaturated Fat16 g

Polyunsaturated Fat7.2 g

Omega-30.2 g

Cholesterol925 mg

Sodium2274 mg

Potassium1336 mg

Calcium1443 mg

Iron9.9 mg

Magnesium148 mg

Phosphorus1417 mg

Zinc7.8 mg

Copper0.5 mg

Manganese1.2 mg

Vitamin D13 mcg

Vitamin C0 mg

Vitamin A659 mcg

Vitamin E2.9 mg

Vitamin K9.7 mcg

Vitamin B60.8 mg

Vitamin B125.7 mcg

Thiamin (B1)1.6 mg

Riboflavin (B2)2.2 mg

Niacin (B3)8.9 mg

Folate235 mcg

Choline702 mg

Caffeine0 mg

Water619 g

As published

This recipe was extracted from Waldensian cookery (1957), page 29. The excerpt below is the record exactly as published.

BAKED ASPARAGUS WITH TOASTED ALMONDS 1 bunch (2 pounds fresh asparagus 4 hard cooked eggs 2 tablespoons butter 2 tablespoons flour 2 cups milk 1 cup soft bread crumbs salt and pepper to taste 1% cup dried buttered bread crumbs 1% cup silvered toasted almonds 14 cup or more grated sharp American cheese

Cook this with the app: pantry check, scaling, and the assistant.