vegetarianveganpescatariangluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Canned Asparagus
From Atlanta women's club cook book, 1921
Serves 4
Use fresh and tender asparagus.
Presented as published in 1921. 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
2Calories
0 gProtein
0 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories1.8 kcal
Protein0.1 g
Carbohydrates0.3 g
Fiber0.1 g
Sugars0 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium11000 mg
Potassium20 mg
Calcium8.1 mg
Iron0.1 mg
Magnesium1.1 mg
Phosphorus3.4 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0.6 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)0.1 mg
Folate11 mcg
Choline0 mg
Caffeine0 mg
Water5.8 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Atlanta women's club cook book (1921) by Atlanta woman's club, page 122. The excerpt below is the record exactly as published.
Select tips of uniform size and maturity, and wash them. Cut in right length for cans ; scrape off tough outer skin and tie in bundles. Blanch by immersing the lower ends part way in boiling water for two minutes. Then immerse the entire tips for one to two minutes longer. Plunge into cold wa' er, then pack neatly having the tips up. Fill jars with brine (4 oz. salt to 1 gal. water
Cook this with the app: pantry check, scaling, and the assistant.