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To Cook Asparagus
From Farm and home cook book and housekeeper's assistant, 1907
Serves 4
Cook tops separately to avoid overcooking.
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
Nutrition per serving
2Calories
0 gProtein
0 gCarbs
0 gFat
Full nutrition (20 nutrients)
Calories1.8 kcal
Protein0.1 g
Carbohydrates0.3 g
Fiber0.1 g
Total Fat0 g
Sodium0.2 mg
Potassium17 mg
Calcium1.3 mg
Iron0 mg
Magnesium0.9 mg
Phosphorus3.4 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin C0.6 mg
Vitamin B60 mg
Thiamin (B1)0 mg
Niacin (B3)0.1 mg
Folate11 mcg
Water5.8 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Farm and home cook book and housekeeper's assistant (1907) by Adeline O. Goessling, page 123. The excerpt below is the record exactly as published.
To Cook Asparagus The usual way is to cook asparagus uncut, in water to cover, but in this way you are obliged to cook the tender heads just .as long as the tough stalks. This is my way: Cut off all the tops and an inch or so of the tender top stalk, and lay these aside, then peel the bottom stalks, cut in one-inch lengths, and stew slowly ^/^ hour, adding a small pinch of soda, then add the tops and boil 10 or 15 minutes longer. Season with pepper and salt, and add butter and cream
Cook this with the app: pantry check, scaling, and the assistant.