Asparagus on Toast
A historical recipe from Miss Parloa's Young Housekeeper Designed Especially to Aid Beginners, by Maria Parloa (1893).
A historical recipe
Miss Parloa's Young Housekeeper Designed Especially to Aid Beginners; Economical Receipts for Those Who Are Cooking for Two or Three, by Maria Parloa (1893). Project Gutenberg eBook #56540.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Source and licence
From Miss Parloa's Young Housekeeper Designed Especially to Aid Beginners, by Maria Parloa (1893). Digitised by Project Gutenberg, eBook #56540 (https://www.gutenberg.org/ebooks/56540). Public domain in the USA; its status may differ elsewhere.
Read the original Public domain in the USA
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.
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Ingredients
Method
- 1 bunch of asparagus.
- 3 slices of toast.
- 1 tablespoonful of butter.
- 1 tablespoonful of salt.
- Cut off the tough white ends of a bunch of asparagus.
- Now cut the string that ties the bundles together, and put the asparagus in a colander.
- Let cold water run on it until it is perfectly free from sand.
- Tie again in a bundle, and put it in a stewpan with one tablespoonful of salt and enough boiling water to cover it.
- Cook gently for half an hour.
- Toast three slices of bread, and dip the edges in the water in which the asparagus was cooked.
- Arrange these on a warm platter, and spread the asparagus upon them.
- Now season the green part of the vegetable with the tablespoonful of butter, and serve.
- The toast may be buttered also, if one like to have it rich.
- Asparagus should be placed with the cut end in a little cold water until it is time to cook it.