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Asparagus Luncheon Rolls

A historical recipe from Kitchen Tested Recipes from Canned Foods, by American Can Company. Home Economics Department.

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A historical recipe

Kitchen Tested Recipes from Canned Foods, by American Can Company. Home Economics Department. Project Gutenberg eBook #62230.

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

  1. ⅓ cup Butter

Cook safely

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

  • Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.

Method

  1. 1 No.
  2. 2 can Asparagus Tips (or No.
  3. 1 square can) 8 to 10 thin slices Enriched White Bread ⅓ cup Butter or Margarine ⅓ cup grated American Cheese Drain asparagus, reserving liquor for soup or vegetable cocktail.
  4. Remove crusts from bread;
  5. brush both sides with melted butter or margarine.
  6. Roll slices of bread tightly around 2 to 3 spears of asparagus, starting at one corner and rolling diagonally.
  7. Fasten ends with toothpicks.
  8. Place on greased baking sheet;
  9. sprinkle with cheese.
  10. Bake in a hot oven 450°F for 10 minutes until toast is browned.
  11. Serve as a hot sandwich with salad.
  12. 4 to 5 Servings

Plating

Cookware for this recipe

  • Saucepan
  • Baking tray
  • Grater
  • Colander
Source Public domain in the USA
Credit

From Kitchen Tested Recipes from Canned Foods, by American Can Company. Home Economics Department. Digitised by Project Gutenberg, eBook #62230 (https://www.gutenberg.org/ebooks/62230). Public domain in the USA; its status may differ elsewhere.

What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.