vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Boiled Asparagus
From The bride's cook book, 1915
Serves 2
Presented as published in 1915. 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 bride's cook book (1915) by Edgar William Briggs, page 86. The excerpt below is the record exactly as published.
BOILED ASPARAGUS Cut off lower parts of stalks as far down as they will snap. Wash them, re- move scales and tie them in bundles. Cook in boiling salted water for about 15 minutes or until soft, leaving the tips out of water for the first 10 minutes of the cooking. Drain, remove the string, and season with salt, pepper and butter
Cook this with the app: pantry check, scaling, and the assistant.