English Creamed Asparagus
From 365 foreign dishes, 1908
Presented as published in 1908. 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
55Calories
3 gProtein
1 gCarbs
5 gFat
Full nutrition (33 nutrients)
Calories55 kcal
Protein2.7 g
Carbohydrates0.6 g
Fiber0 g
Sugars0.1 g
Total Fat4.5 g
Saturated Fat1.6 g
Monounsaturated Fat2 g
Polyunsaturated Fat0.7 g
Cholesterol184 mg
Sodium8.2 mg
Potassium19 mg
Calcium22 mg
Iron0.5 mg
Magnesium0.9 mg
Phosphorus66 mg
Zinc0.4 mg
Copper0 mg
Manganese0 mg
Vitamin D0.9 mcg
Vitamin C0 mg
Vitamin A65 mcg
Vitamin E0.4 mg
Vitamin K0.1 mcg
Vitamin B60.1 mg
Vitamin B120.3 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0 mg
Folate25 mcg
Choline139 mg
Caffeine0 mg
Water8.9 g
As published
This recipe was extracted from 365 foreign dishes (1908) by Josephine Preston Peabody, page 17. The excerpt below is the record exactly as published.
English Creamed Asparagus. Cut tough ends from the asparagus; scrape and boil in salted water until tender. Make a cream sauce. When done, sdr in the yolk of an egg; season with a little white pepper
Cook this with the app: pantry check, scaling, and the assistant.