Boiled Asparagus
From How to cook vegetables, 1911
Avoid over-cooking; epicures prefer them slightly crisp.
Presented as published in 1911. 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
87Calories
3 gProtein
16 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories87 kcal
Protein2.7 g
Carbohydrates16 g
Fiber0.9 g
Sugars1.9 g
Total Fat1.2 g
Saturated Fat0.2 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.6 g
Cholesterol0.3 mg
Sodium161 mg
Potassium39 mg
Calcium36 mg
Iron1 mg
Magnesium7.8 mg
Phosphorus31 mg
Zinc0.2 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K1 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.2 mg
Folate31 mcg
Choline4.8 mg
Caffeine0 mg
Water9.1 g
As published
This recipe was extracted from How to cook vegetables (1911) by Charles Herman Senn, page 9. The excerpt below is the record exactly as published.
A Bundle of Asparagus. in cultivating it, so that they succeeded in producing some which weighed up to 3 lbs. To be able to tell the freshness of asparagus, the colour of the points must be violaceous and gradually shaded to green. After a day or two the points whiten and the stalks change to a greyish tint. Boiled Asparagus. Scrape the white part of the asparagus with a sharp knife and cut off the small buds which are found on the green part. Wash, drain, and tie up in bundles of about 15 or 20 heads, cut them of equal length, cook in boiling salted water. When the points are tender take them out, drain and serve on an ASPARAGUS. 21 asparagus dish, or, failing which, on a thick slice of toasted bread, previously dipped in asparagus water. Melted butter (i.e., oiled butter) or Hollandaise sauce
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Cook this with the app: pantry check, scaling, and the assistant.