Puree of Asparagus
From The art of cookery, 1899
Serves 1
Presented as published in 1899. 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 art of cookery (1899) by Emma P. Ewing, page 54. The excerpt below is the record exactly as published.
Puree of Asparagus. — Cook together a tablespoonful of butter and two tablespoonfuls of flour, add one cup of sweet milk and two cups of tender asparagus, cooked and rubbed through a sieve. Let simmer five minutes, 124 The Art of Cookery. pour in a cup of cream, bring to boiling point, season, and serve. Any simple broth may be used in place of milk and cream in making this puree. Puree of Spinach. — Cook together one tablespoonful of butter
Cook this with the app: pantry check, scaling, and the assistant.