Fried Asparagus
From Buckeye cookery, 1892
Serves 4
This is a simple and quick preparation.
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
As published
This recipe was extracted from Buckeye cookery (1892), page 184. The excerpt below is the record exactly as published.
FRIED ASPARAGUS. Blanch the asparagus a couple of minutes, and then drain it; dip -each piece in batter and fry it in hot fat. When done, sprinkle with salt
Cook this with the app: pantry check, scaling, and the assistant.