Boiled Asparagus

Ingredients

• Lay a bunch of boiled asparagus
• sprinkle with fine bread crumbs
• pieces of butter
• Season with salt and pepper

Method

1. 1

   Lay a bunch of boiled asparagus evenly on a platter, and sprinkle with fine bread crumbs and pieces of butter.

2. 2

   Season with salt and pepper and brown under the gas or in a hot oven.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Kirmess cook book (1907), page 111. The excerpt below is the record exactly as published.

pieces of butter. STRING BEANS. Rose Brown, London, England- Wash well, cut off strings from each side. Put in saucepan with plenty of boiling water and dessertspoon- ful of salt. Boil quickly until tender, drain in colander, return to saucepan, pepper and salt and mix in a piece of butter. Toss until butter is melted. Serve hot. STEWED CUCUMBERS. Rose Brown, London, England- Peel and cut in pieces cucumbers one inch long, put in boiling water with a little salt. Simmer for ten min- VEGETABLES. 263 utes. Strain them, add a cream sauce and stew twenty minutes. Add a little lemon juice. NEW POTATOES. Rose Brown, London, England. Rub the skins oflE new potatoes with coarse towel. Boil gently twenty minutes in boiling water with salt. ONIONS. Mrs. T. K, Egbert, New Yorh Slice white onions, soak in milk one and a half hours, then fry in hot lard. BBOILED ASPABAQU8. Mrs. Elmer S. Forbes- Lay a bunch of boiled asparagus evenly on a platter, and sprinkle with fine bread crumbs and pieces of but- ter. Season with salt and pepper

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