vegetarianveganpescatariangluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Steamed Asparagus
From The household cook book, 1902
Serves 3
This method renders more of the stalk delicious while properly cooking the head.
Presented as published in 1902. 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
2Calories
0 gProtein
0 gCarbs
0 gFat
Full nutrition (20 nutrients)
Calories2.3 kcal
Protein0.1 g
Carbohydrates0.4 g
Fiber0.2 g
Total Fat0 g
Sodium0.2 mg
Potassium23 mg
Calcium1.7 mg
Iron0 mg
Magnesium1.2 mg
Phosphorus4.5 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin C0.8 mg
Vitamin B60 mg
Thiamin (B1)0 mg
Niacin (B3)0.1 mg
Folate15 mcg
Water7.7 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 169. The excerpt below is the record exactly as published.
a bunch of asparagus, then untie the bundle and lay it in a large frying-pan; cover with boiling water, sprinkle on a very little salt, cover, and cook 20 or 30 minutes — do not cook until the heads break off. When done, pour off the water, lift the pieces carefully by the hard end of the stem, lay them in a flat vegetable dish, place bits of butter on the asparagus, set in the oven until the butter is melted, and send to the table. CREAMED ASPARAGUS.— Wash and cut asparagus in inch pieces until the hard part of the stem is reached, stew 15 minutes in slightly salted water; then drain in a colander. Make a rich cream sauce and pour over. Or use drawn butter. 222 VEGETABLES STEAMED ASPARAGUS
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.