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Canned Asparagus
From Lessons in cooking through preparation of meals, 1912
Serves 2
Use wide-mouthed jars for best results.
Presented as published in 1912. 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
328Calories
7 gProtein
71 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories328 kcal
Protein7.1 g
Carbohydrates71 g
Fiber5.1 g
Sugars0.4 g
Total Fat2.2 g
Saturated Fat0.3 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat0.8 g
Cholesterol0 mg
Sodium6827 mg
Potassium154 mg
Calcium287 mg
Iron29 mg
Magnesium28 mg
Phosphorus68 mg
Zinc0.5 mg
Copper0 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C1.1 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.6 mg
Niacin (B3)7.4 mg
Folate141 mcg
Choline11 mg
Caffeine0 mg
Water367 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Lessons in cooking through preparation of meals (1912) by Eva Roberta Robinson, page 200. The excerpt below is the record exactly as published.
fill to overflowing with boiling water, being careful not to lay the covers down, as they may gather yeast spores. Be sure to test the cans for sterilization as described. Lima, Kidney or Other Shell Beans may be canned according to the process given for peas. If desired the preliminary scalding may be omitted, but this allows more of the vegetable to be packed in the can. Canned Asparagus Have the asparagus cut fresh and use only the tender stalks or portions of stalks. Wash and drain, cover with boiling water and cook lo m. Drain, and when cool enough to handle, arrange neatly in jars with the heads up, using wide mouthed jars. Add 5^ t salt to each pint jar
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