Creamed Asparagus
From The household cook book, 1902
Serves 4
Alternatively, use drawn butter.
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 The household cook book (1902) by Smiley, James B[ethuel],, page 169. The excerpt below is the record exactly as published.
a bunch of asparagus, then untie the bundle and lay it in a large frying-pan; cover with boiling water, sprinkle on a very little salt, cover, and cook 20 or 30 minutes — do not cook until the heads break off. When done, pour off the water, lift the pieces carefully by the hard end of the stem, lay them in a flat vegetable dish, place bits of butter on the asparagus, set in the oven until the butter is melted, and send to the table. CREAMED ASPARAGUS.— Wash and cut asparagus in inch pieces until the hard part of the stem is reached, stew 15 minutes in slightly salted water; then drain in a colander. Make a rich cream sauce
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Cook this with the app: pantry check, scaling, and the assistant.