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Stewed Asparagus
From The Pattern cook-book, 1890
Serves 3
The tough stalks impart sweetness to the juices.
Presented as published in 1890. 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 (33 nutrients)
Calories2.3 kcal
Protein0.1 g
Carbohydrates0.4 g
Fiber0.2 g
Sugars0 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium2.6 mg
Potassium24 mg
Calcium4.1 mg
Iron0 mg
Magnesium1.9 mg
Phosphorus4.5 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0.8 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate15 mcg
Choline0 mg
Caffeine0 mg
Water87 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The Pattern cook-book (1890) by Butterick Publishing Company, page 112. The excerpt below is the record exactly as published.
enough slightly salted water to just cover. Close the kettle, and stew slowly until the asparagus
Cook this with the app: pantry check, scaling, and the assistant.