Asparagus
A historical recipe from Reform Cookery Book (4th edition) Up-To-Date Health Cookery for the Twentieth Century., by Mill, Mrs. (Jean Oliver).
A historical recipe
Reform Cookery Book (4th edition) Up-To-Date Health Cookery for the Twentieth Century., by Mill, Mrs. (Jean Oliver). Project Gutenberg eBook #11067.
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
Possible health benefits
General information, not medical advice.
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Lemon
High in vitamin C · 53 mg per 100 g, 66% of the reference intake per 100 g
- Vitamin C contributes to normal collagen formation for the normal function of blood vessels.
- Vitamin C contributes to normal collagen formation for the normal function of bones.
- Vitamin C contributes to normal collagen formation for the normal function of cartilage.
11 more authorised claims
- Vitamin C contributes to normal collagen formation for the normal function of gums.
- Vitamin C contributes to normal collagen formation for the normal function of skin.
- Vitamin C contributes to normal collagen formation for the normal function of teeth.
- Vitamin C contributes to normal energy-yielding metabolism.
- Vitamin C contributes to normal functioning of the nervous system.
- Vitamin C contributes to normal psychological function.
- Vitamin C contributes to the normal function of the immune system.
- Vitamin C contributes to the protection of cells from oxidative stress.
- Vitamin C contributes to the reduction of tiredness and fatigue.
- Vitamin C contributes to the regeneration of the reduced form of vitamin E.
- Vitamin C increases iron absorption.
Vitamin C, also known as ascorbic acid, is a water-soluble nutrient found in some foods. In the body, it acts as an antioxidant, helping to protect cells from the damage caused by free radicals. NIH fact sheet
Source of protein · 1.1 g per 100 g, 15% of the energy from protein
- Protein contributes to a growth in muscle mass.
- Protein contributes to the maintenance of muscle mass.
- Protein contributes to the maintenance of normal bones.
Nutrients per 100 g of “Lemons, raw, without peel”, USDA FoodData Central.
Claims: EU Register of health claims (Regulation (EU) No 432/2012, © European Union, CC BY 4.0), shown only where the ingredient meets the claim's conditions (Regulation (EC) No 1924/2006). Nutrients: USDA FoodData Central (CC0). Facts: NIH Office of Dietary Supplements (public domain).
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.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
- 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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- Wash well in cold water and scrape the stalks white.
- Tie in small bundles and stand in fast boiling salted water till the stalks are tender--about twenty minutes.
- Drain, and serve like celery.
- Salsify, or vegetable oyster, is another vegetable which would find great favour were it not so scarce and dear.
- Scrape the roots and throw into cold water.
- Cut in 2-inch pieces and simmer gently for an hour or till tender in stock with a slice of lemon, or in milk and water.
- Lift out the salsify and place on toast.
- Thicken the liquor with butter and flour and pour over.
- All vegetables which are served with white sauce or melted butter can be acceptably served Au Gratin, and a dish of carrots, turnips, and the like served in this way is quite a delicacy.
- Young tender vegetables are of course always to be preferred, but even when rather old are better this way than any other.
- Cook till quite tender, but not in the least broken.
- Lay in a pie dish, cover with sauce, coat thickly with crumbs or cheese and crumbs.
- Dot over with butter, and bake a light brown.
Plating
Cookware for this recipe
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Large pot
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Baking dish
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Chef's knife
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Cutting board
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Colander