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Stewed Asparagus
From Vegetarian Cook Book, 1904
Serves 2
Presented as published in 1904. 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
13Calories
0 gProtein
3 gCarbs
0 gFat
Full nutrition (28 nutrients)
Calories13 kcal
Protein0.4 g
Carbohydrates2.6 g
Fiber0.4 g
Sugars0 g
Total Fat0.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Sodium29 mg
Potassium38 mg
Calcium11 mg
Iron0.9 mg
Magnesium2.5 mg
Phosphorus8.5 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin C1.1 mg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.3 mg
Folate26 mcg
Choline0.3 mg
Water22 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Vegetarian Cook Book (1904) by E. G. Fulton, Edward Fulton, page 32. The excerpt below is the record exactly as published.
STEWED ASPARAGUS Break the tender parts of the asparagus into one-inch lengths, and put into enough boiling water to cover. Boil till tender, add sufficient rich milk or cream to make a gravy, thicken with flour, season with salt, let come to a boil, and serve. ASPARAGUS WITH EGGS Asparagus. Cream, 2 tablespoons. Salt. Eggs, 4. Butter, 1 tablespoon. Cut the tender tops from a bunch of asparagus
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