Asparagus
A historical recipe from A little cook book for a little girl, by Caroline French Benton (1905).
A historical recipe
A little cook book for a little girl, by Caroline French Benton (1905). Project Gutenberg eBook #16514.
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 A little cook book for a little girl, by Caroline French Benton (1905). Digitised by Project Gutenberg, eBook #16514 (https://www.gutenberg.org/ebooks/16514). 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
- Untie the bunch, scrape the stalks clean, and put it in cold water for half an hour.
- Tie the bunch again, and cut enough off the white ends to make all the pieces the same length.
- Stand them in boiling water in a porcelain kettle, and cook gently for about twenty minutes.
- Lay on a platter on squares of buttered toast, and pour over the toast and the tips of the asparagus a cup of cream sauce.
- Or do not put it on toast, but pour melted butter over the tips after it is on the platter.
- To make it delicious, mix the juice of a lemon with the butter.
- Sometimes put a little grated cheese on the ends last of all.