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Canned Asparagus
From The art of German cooking and baking, 1922
Serves 6
Presented as published in 1922. 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
42Calories
2 gProtein
8 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories42 kcal
Protein2.2 g
Carbohydrates7.7 g
Fiber2.8 g
Sugars0 g
Total Fat0.3 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium1170 mg
Potassium421 mg
Calcium32 mg
Iron0.7 mg
Magnesium21 mg
Phosphorus81 mg
Zinc0.9 mg
Copper0.2 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C14 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)1.6 mg
Folate275 mcg
Choline0 mg
Caffeine0 mg
Water140 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The art of German cooking and baking (1922) by Lina Wachtelborn Meier, page 88. The excerpt below is the record exactly as published.
CANNED ASPARAGUS. Quantity for 6 Persons. This asparagus is carefully heated and served with any kind of dressing prepared for it as given either under No. 1, No. 2 or No. 3. No. 5— FRENCH ASPARAGUS WITH CREAM DRESSING. Quantity lor 6 Persons. 2 lbs. of fresh or 2 qts. of water 2 lb. can of asparagus 1 tbsp. of salt
Cook this with the app: pantry check, scaling, and the assistant.