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Eggs and Asparagus
From Cassell's dictionary of cookery, 1892
Serves 1
Time: 30 minutes to prepare.
Presented as published in 1892. 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
Nutrition per serving
510Calories
41 gProtein
17 gCarbs
30 gFat
Full nutrition (34 nutrients)
Calories510 kcal
Protein41 g
Carbohydrates17 g
Fiber0.7 g
Sugars2.7 g
Total Fat30 g
Saturated Fat9.6 g
Monounsaturated Fat11 g
Polyunsaturated Fat6.3 g
Omega-30.2 g
Cholesterol1116 mg
Sodium569 mg
Potassium449 mg
Calcium231 mg
Iron6.3 mg
Magnesium44 mg
Phosphorus628 mg
Zinc4.1 mg
Copper0.3 mg
Manganese0.3 mg
Vitamin D6 mcg
Vitamin C0 mg
Vitamin A480 mcg
Vitamin E3.2 mg
Vitamin K0.9 mcg
Vitamin B60.5 mg
Vitamin B122.7 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)1.4 mg
Niacin (B3)1.7 mg
Folate141 mcg
Choline882 mg
Caffeine0 mg
Water239 g
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 490. The excerpt below is the record exactly as published.
a slice of bread to suit a dish, toast and butter it while quite hot, then lay it on the dish, and keep both wai-m by the side of the fire. Have ready six well-beaten eggs, add a little salt and pepper, and put them into a saucepan with a lump of butter. Beat the eggs until they have lost their fluid state, then spread them over the toast with asparagus, boiled and cut small, laid on the top of the eggs. Time, half an hour to prepare. Probable cost. Is. 6d. Suffi- cient for two or more persons. Eggs and Asparagus
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