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To Boil Asparagus
From Modern cookery, in all its branches, 1884
Serves 4
Asparagus can be preserved in cold water for a day or two but is best when cooked fresh.
Presented as published in 1884. 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
22Calories
1 gProtein
4 gCarbs
0 gFat
Full nutrition (26 nutrients)
Calories22 kcal
Protein0.8 g
Carbohydrates4 g
Fiber0.3 g
Sugars0.4 g
Total Fat0.3 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.1 g
Omega-30 g
Sodium36 mg
Potassium26 mg
Calcium17 mg
Iron0.3 mg
Magnesium2.9 mg
Phosphorus12 mg
Zinc0.1 mg
Copper0 mg
Manganese0.1 mg
Vitamin C0.6 mg
Vitamin B60 mg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.4 mg
Folate11 mcg
Water8.5 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Modern cookery, in all its branches (1884) by Eliza Acton, page 291. The excerpt below is the record exactly as published.
TO BOIL ASPARAGUS. With a sharp knife scrape the stems of the asparagus lightly but very clean, from within one to two inches of the green tender points ; throw them into cold water as they are done, and when all are ready, tie them in bunches of equal size, cut the large ends evenly, that the asparagus may be all of the same length, and put it into plenty of boiling water prepared by the directions of page 309. Cut a round of bread
Cook this with the app: pantry check, scaling, and the assistant.