Creamed Asparagus
From Trinity cook book, 1925
Presented as published in 1925. 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 Trinity cook book (1925) by Trinity Methodist Episcopal Church, South (Roanoke, Va.), page 49. The excerpt below is the record exactly as published.
CREAMED ASPARAGUS One can of asparagus tips, one pint rich milk, one tablespoonful of swans- down flour, one-half cupful of butter, salt to taste. Make cream sauce, stir in asparagus, bring to the boil. Serve on buttered toast. EGGS SCRAMBLED WITH OLIVES Five eggs, one tablespoonful of butter, one-fourth cupful of milk, one cupful of olives, chopped fine, seasoning. Beat eggs, add milk, place in blazer, stir until firm, extinguish flame, add olives and serve at once. CREAMED CHICKEN Two cupfuls of cold chicken, chopped fine, one cupful of chicken stock, one cupful of sweet milk, two tablespoonsful of butter (more if stock is omitted), one tablespoonful of swansdown flour
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