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Carrots and Asparagus
From With a saucepan over the sea, 1902
Serves 4
Presented as published in 1902. 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 With a saucepan over the sea (1902) by Adelaide Keen, page 51. The excerpt below is the record exactly as published.
CARROTS AND ASPARAGUS. (Alsace-Lorraine.) Peel, and slice the carrots into small squares, add as much asparagus ; also cooked, cut into the same-sized pieces, using only the best part. Cover with white stock or milk, and heat well together. If milk is used, add flour, butter, yolk of an egg, and parsley
Cook this with the app: pantry check, scaling, and the assistant.