Asparagus and Eggs
A historical recipe from The Young Housekeeper's Friend Revised and Enlarged, by Cornelius, Mrs. (Mary Hooker) (1859).
A historical recipe
The Young Housekeeper's Friend Revised and Enlarged, by Cornelius, Mrs. (Mary Hooker) (1859). Project Gutenberg eBook #45863.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Ingredients 1 ingredient
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
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- Take cold asparagus, and cut it the size of peas;
- break four or five eggs into a dish, and beat them with pepper, salt, and the asparagus.
- Then put it into a stew-pan with a spoonful of butter, set it on the fire, and stir it all the time till it thickens.
- Put it upon toasted bread in a hot dish.
Plating
Cookware for this recipe
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Chef's knife
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Wooden spoon