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Boiled Asparagus on Toast
From Mary Jane's cook book, 1916
Serves 2
The stalks that are cut off may be trimmed and boiled until tender, mashed through a sieve and used in a soup, or cut in inch bits, marinated and used in a salad.
Presented as published in 1916. 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
0Calories
0 gProtein
0 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories0 kcal
Protein0 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium0.4 mg
Potassium0.1 mg
Calcium0.4 mg
Iron0 mg
Magnesium0.1 mg
Phosphorus0 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 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water12 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Mary Jane's cook book (1916) by Mary Jane, Sophie D. Coe, page 125. The excerpt below is the record exactly as published.
BOILED ASPARAGUS ON TOAST. To boil asparagus to serve in the usual way with melted butter on toast, trim the stalks to equal length, tie in bundles and stand in a deep saucepan with water 1 inch below the tops, so that when the stalks are cooked the tops will be done also, without being over- done. Boil from 20 to 30 minutes
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