Boiled Asparagus
From The New York receipt book, 1882
Presented as published in 1882. 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 New York receipt book (1882) by D.B. Dewey & Co, page 4. The excerpt below is the record exactly as published.
Boiled Asparagus.— Place heads one way; tie in small bundles and cut off to equal lengths. Put into salted boiling water and boil until tender. When well drained arrange upon thin slice of toast. Pour over them drawn butter sauce. Cook eighteen minutes
Cook this with the app: pantry check, scaling, and the assistant.