vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Garnish, Asparagus
From Cassell's dictionary of cookery, 1892
Serves 8
Probable cost, 2s. 6d. per hundred heads. Sufficient for a small dish.
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
878Calories
45 gProtein
159 gCarbs
8 gFat
Full nutrition (21 nutrients)
Calories878 kcal
Protein45 g
Carbohydrates159 g
Fiber59 g
Total Fat8.1 g
Cholesterol3.9 mg
Sodium77 mg
Potassium8688 mg
Calcium644 mg
Iron14 mg
Magnesium431 mg
Phosphorus1685 mg
Zinc19 mg
Copper4.1 mg
Manganese4.6 mg
Vitamin C286 mg
Vitamin B63.5 mg
Thiamin (B1)2.2 mg
Niacin (B3)34 mg
Folate5688 mcg
Water2894 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 578. The excerpt below is the record exactly as published.
Garnish, Asparagus for.— Chop the green part of asparagus into pieces the size of a pea. Boil them until nearly tender, di'ain and shake them over the fire for ten minutes, \dth. a little butter, pepper, and salt
Cook this with the app: pantry check, scaling, and the assistant.