Cold Asparagus with Cream
From Fifty dinners, 1895
Best served iced.
Presented as published in 1895. 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 Fifty dinners (1895) by A. R. Kenney-Herbert, page 9. The excerpt below is the record exactly as published.
plain cream as a sauce. Boil the asparagus in salted water, drain it on a perforated dish, and leave it ^ift/fcrTafn! to get cold in the larder with crushed ice under it. See that the cream is cold also. A sprinkling of fine French vinegar
Cook this with the app: pantry check, scaling, and the assistant.