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Canned Asparagus
From The Rural cook book, 1907
Serves 4
Keep in a cool, dark place.
Presented as published in 1907. 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
63Calories
3 gProtein
11 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories63 kcal
Protein3.2 g
Carbohydrates11 g
Fiber4.2 g
Sugars0 g
Total Fat0.5 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium7.9 mg
Potassium625 mg
Calcium48 mg
Iron1 mg
Magnesium32 mg
Phosphorus121 mg
Zinc1.3 mg
Copper0.3 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C21 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0 mg
Niacin (B3)2.4 mg
Folate409 mcg
Choline0 mg
Caffeine0 mg
Water267 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Rural cook book (1907), page 115. The excerpt below is the record exactly as published.
Straight-sided quart glass jars, such as the "Royal," should be used for asparagus, so as to avoid breaking the stalks. Wash care- fully, cut the right length lo stand the whole stalk upright in the jar and pack in snugly, heads up; then pour in cold water slowly
Cook this with the app: pantry check, scaling, and the assistant.