Cream of Asparagus

Ingredients

• Take 2 bunches of asparagus
• Have 1 quart of new milk
• % teacup of butter
• 2 tablespoons of sifted flour
• salt
• pepper

Method

1. 1

   Cook asparagus thoroughly, press through a sieve.

2. 2

   When milk is hot, add butter and flour which must be creamed.

3. 3

   Stir well to prevent lumping.

4. 4

   Then add asparagus, salt, and pepper.

5. 5

   Two bunches of celery may be substituted for asparagus.

As published

This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 13. The excerpt below is the record exactly as published.

Cream of Asparagus. Take 2 bunches of asparagus and cook thoroughly, press through a sieve. Have 1 quart of new milk, % teacup of butter, 2 tablespoons of sifted flour. When milk is hot, add butter and flour which must be creamed. Stir well to prevent lumping. Then add asparaglis, salt and pepper

Cook this with the app: pantry check, scaling, and the assistant.