vegetarianpescatariannut-freeegg-freesoy-freefish-freeshellfish-free
Boiled Asparagus
From The "A1" cookery book, 1901
Serves 4
Presented as published in 1901. 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
As published
This recipe was extracted from The "A1" cookery book (1901) by H. N. L., page 52. The excerpt below is the record exactly as published.
Boil Asparagus. — Scrape very clean all the white part of the asparagus stalks and throw them into cold water. Tie them in bundles and cut the stalks even. Then put the bundles into a saucepan, with the points at the top, and fill it only three parts full with hot water a little salted, so that the tops of the asparagus are not touched by the water. Boil fast for forty 74 VEGETABLES. minutes. If boiled in an ordinary wide stew-pan, where the bundles have to lie in the pan covered with water, twenty minutes is enough after the water boils. Serve the bundles on a slice of toast, having first removed the string. Serve with oiled butter
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