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Boiled Asparagus
From The century cook book, 1894
Serves 2
Asparagus should be eaten immediately after boiling for best flavor.
Presented as published in 1894. 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
4Calories
0 gProtein
1 gCarbs
0 gFat
Full nutrition (20 nutrients)
Calories3.5 kcal
Protein0.2 g
Carbohydrates0.6 g
Fiber0.2 g
Total Fat0 g
Sodium0.3 mg
Potassium35 mg
Calcium2.6 mg
Iron0.1 mg
Magnesium1.7 mg
Phosphorus6.7 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin C1.1 mg
Vitamin B60 mg
Thiamin (B1)0 mg
Niacin (B3)0.1 mg
Folate23 mcg
Water12 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The century cook book (1894) by Jennie A. Hansey, page 124. The excerpt below is the record exactly as published.
Boiled Asparagus. White or violet asparagus is one of the most distinguished and delicate of vegetables. Large sized asparagus is certainly the most highly valued, but 2i8 Artistic Cookery only of a good sort, freshly gathered, and properly cooked. Previous to cooking asparagus, they must be plucked, scraped, and cut to equal lengths; then selected and arranged according to their different sizes: taking the middle-sized, small, and large ones separately. Then they are tied closely together with thread, or narrow strips of ribbon, plunged into boiling water at a few minutes' interval, the largest first, in order that the bundles all may be done at the same time. The water, in which the asparagus are boiled, must be highly salted
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