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Asparagus

A historical recipe from The International Jewish Cook Book 1600 Recipes According to the Jewish Dietary Laws with the Rules for Kashering, by Florence Kreisler Greenbaum (1919).

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A historical recipe

The International Jewish Cook Book 1600 Recipes According to the Jewish Dietary Laws with the Rules for Kashering; the Favorite Recipes of America, Austria, Germany, Russia, France, Poland, Roumania, Etc., Etc., by Florence Kreisler Greenbaum (1919). Project Gutenberg eBook #12350.

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. one teaspoon of salt

Cook safely

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

  • 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

  1. Cut off the woody part, scrape the lower part of the stalks.
  2. Wash well and tie in bunches.
  3. Put into a deep stew-pan, with the cut end resting on the bottom of the stew-pan.
  4. Pour in boiling water to come up to the tender heads, but not to cover them.
  5. Add one teaspoon of salt for each quart of water.
  6. Place where the water will boil.
  7. Cook until tender, having the cover partially off the stew-pan.
  8. This will be from fifteen to thirty minutes, depending upon the freshness and tenderness of the vegetable.
  9. Have some slices of well-toasted bread on a platter.
  10. Butter them slightly.
  11. Arrange the cooked asparagus on the toast, season with butter and a little salt and serve at once.
  12. Save the water in which the asparagus was boiled to use in making vegetable soup.

Plating

Cookware for this recipe

  • Saucepan
  • Chef's knife
Source Public domain in the USA
Credit

From The International Jewish Cook Book 1600 Recipes According to the Jewish Dietary Laws with the Rules for Kashering, by Florence Kreisler Greenbaum (1919). Digitised by Project Gutenberg, eBook #12350 (https://www.gutenberg.org/ebooks/12350). 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.