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Boiled Asparagus
From Cassell's dictionary of cookery, 1892
Serves 8
Fresh asparagus cooks more quickly than stale.
Presented as published in 1892. 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
10Calories
0 gProtein
2 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories10 kcal
Protein0.4 g
Carbohydrates1.8 g
Fiber0.1 g
Sugars0.2 g
Total Fat0.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol0 mg
Sodium1245 mg
Potassium9.4 mg
Calcium23 mg
Iron0.1 mg
Magnesium5.8 mg
Phosphorus4.2 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water474 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 179. The excerpt below is the record exactly as published.
a handful of salt into a gallon of water ; and let it boil. Tie the asparagus in bimdles and put them into it. Toast a shoe of bread
Cook this with the app: pantry check, scaling, and the assistant.