Stewed Asparagus
From Dainty dinners and dishes for Jewish families, 1907
Presented as published in 1907. 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 Dainty dinners and dishes for Jewish families (1907) by May Henry, Kate Halford, page 36. The excerpt below is the record exactly as published.
STEWED ASPARAGUS. A sperges etuvees. 1 bundle asparagus. Salt, pepper, and a grate of White sauce. nutmeg. Clean the asparagus, scrape the stalks carefully, and remove all stringy fibres. Cut them into short lengths and put them into a stew-pan with sufficient thin white sauce over them to cover the pieces. Cook very slowly until tender ; season with salt, pepper and a grate of nutmeg
Cook this with the app: pantry check, scaling, and the assistant.