Asparagus on Toast
A historical recipe from The royal baker and pastry cook, by Royal Baking Powder Company (1902).
No ratings yet
A historical recipe
The royal baker and pastry cook: A manual of practical cookery, by Royal Baking Powder Company (1902). Project Gutenberg eBook #73744.
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
Method
Chef Wood
-
Hello, I'm Chef Wood. Ask me anything about this recipe, whenever you like. Press play, or say “next”, and I'll read you the steps one at a time.
Chef Wood answers only when you ask, so take all the time you need. His answers come from AI and are general cooking guidance.
- Have stalks of equal length;
- scrape lower ends;
- tie in small bunches with tape.
- Cook 20 to 30 minutes, according to size.
- Dip 6 or 8 slices dry toast in asparagus liquor, lay on hot platter, place asparagus on them, and cover with a white or drawn butter sauce;
- in making sauce use asparagus liquor and water or milk in equal quantities.