vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Spanish Asparagus
From Kentucky receipt book, 1903
Serves 3
Serve with broiled ham for luncheon.
Presented as published in 1903. 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 Kentucky receipt book (1903) by Mary Harris Frazer, page 82. The excerpt below is the record exactly as published.
Spanish Asparagus. Prepare 1 pound of asparagus and put in porcelain kettle, cover with cold water and add 1 heaping teaspoon salt and boil until tender. Cut off the tender portion and place on a buttered pie pan with 1 tablespoon melted pepper and salt. Beat 2 eggs
Cook this with the app: pantry check, scaling, and the assistant.