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Dressing for Asparagus
From The national course in home economics, 1917
Serves 1
Can also serve with just browned butter, pepper, and salt.
Presented as published in 1917. 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 national course in home economics (1917) by Ruth Allen Beezley, page 323. The excerpt below is the record exactly as published.
pepper and salt. Put the asparagus with them and stir gently; then dissolve two ounces of butter in a stew-pan, and stir the mixture until it is thick. Serve on toast. It will take fifteen to eighteen minutes after the water boils to boil the asparagus. Stew with the eggs two or three minutes longer. Mrs. J. E. Peck. ASPARAGUS. White asparagus, butter, salt, pepper, nutmeg, sugar, flour, yolk of an ^gg, one-half cupful of cream. Select tender asparagus, tie in bunches and boil in salt water until tender. When done, arrange nicely on a hot platter, and serve with the following dressing poured over them. Dressing. — Slightly brown a liberal quantity of butter, add a little flour and about one-fourth cupful of the water
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Cook this with the app: pantry check, scaling, and the assistant.