Scalloped Asparagus
From The bride's cook book, 1915
Serves 2
Presented as published in 1915. 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 bride's cook book (1915) by Edgar William Briggs, page 122. The excerpt below is the record exactly as published.
SCALLOPED ASPARAGUS— Chop the butt ends from 1 can of DEL MONTE Canned Asparagus (long spears). Make 1^/^ cups of thin, well seasoned white sauce, add V2 cup of grated cheese, and the asparagus. Arrange 1^ cups of crumbs
Cook this with the app: pantry check, scaling, and the assistant.