Creamed Asparagus and Eggs

Name: Creamed Asparagus and Eggs
Yield: 1 servings
Ingredients: 1 can of DEL MONTE Canned Asparagus Tips; 1 1/2 cups of white sauce; the chopped whites from 2 hard cooked eggs; the yolks of the eggs

From The bride's cook book, 1915

Serves 1

Use drained liquid from asparagus in place of milk in white sauce if desired.

Presented as published in 1915. 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 The bride's cook book (1915) by Edgar William Briggs, page 122. The excerpt below is the record exactly as published.

CREAMED ASPARAGUS AND EGGS— Heat 1 can of DEL MONTE Canned Asparagus Tips, make 1^/^ cups of white sauce, add the chopped whites from 2 hard cooked eggs, pour the sauce over the 'hot asparagus arranged on a platter, and press the yolks of the eggs

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