BraohspaFgel (Asparagus)
From German cookery for the English kitchen, 1906
The cream may be omitted and extra asparagus water substituted.
Presented as published in 1906. 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 German cookery for the English kitchen (1906) by Ella Oswald, page 51. The excerpt below is the record exactly as published.
A little sugar. I bayleaf. I clove. Put all the meat on to boil with the onions and pepper- corns, and boil till very tender. Then take out, cut into little dice and put into a mould. Add vinegar and sugar to the broth and boil down to a little over a pint. Skim o£F fat, then strain and pour over the meat in the mould. Sardellen and pickled cucumbers (Pfeffergurken) cut up small may be added to the meat if desired. Turn out when set. GEMUSE. (Vegetables.) Stangenspargel. (Asparagus prepared whole.) Wash the asparagus and peel it. Tie about 8 thick or 12 thinner heads together, trimming ofiF the lower ends of the stalks to an equal length. Place upright in a double enamel saucepan, in boiling water, slightly salted and sweetened, with sufficient water to just cover the tips. Boil for about half an hour, then take out, place on a warm dish, untie^ pour oiled butter over and serve. The water the asparagus has been boiled in, as well as the peelings (well washed) and the odd ends cut off, should be used for soup. BraohspaFgel. For 6 Persons. Time of Preparation : i to i^ hour. 3^ lbs. asparagus. 3 oz. butter. 2 oz. flour. I gill cream. 2j pints water. A little sugar. A tablespoonful salt. A little nutmeg
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Cook this with the app: pantry check, scaling, and the assistant.