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To Can Asparagus
From The art of cookery, 1899
Serves 4
Presented as published in 1899. 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
63Calories
3 gProtein
11 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories63 kcal
Protein3.2 g
Carbohydrates11 g
Fiber4.2 g
Sugars0 g
Total Fat0.5 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium589 mg
Potassium625 mg
Calcium47 mg
Iron1 mg
Magnesium31 mg
Phosphorus121 mg
Zinc1.3 mg
Copper0.3 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C21 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0 mg
Niacin (B3)2.4 mg
Folate409 mcg
Choline0 mg
Caffeine0 mg
Water208 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The art of cookery (1899) by Emma P. Ewing, page 75. The excerpt below is the record exactly as published.
To Can Asparagus — Wash the stalks of asparagus, cut them of the same length, place them, with the tips 1 68 The Art of Cookery. upward, compactly, in glass cans, set the cans on a rack in a boiler, fill them with warm water, add a teaspoonful of salt to each quart can of asparagus
Cook this with the app: pantry check, scaling, and the assistant.