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Asparagus

A historical recipe from A Little Preserving Book for a Little Girl, by Waterman, Amy Harlow (Lane), Mrs. (1920).

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A historical recipe

A Little Preserving Book for a Little Girl, by Waterman, Amy Harlow (Lane), Mrs. (1920). Project Gutenberg eBook #44848.

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. 1 teaspoonful 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.

Method

  1. Wash, scrape off scales and tough skin.
  2. With a string bind together enough for one jar.
  3. Blanch tough ends from 5 to 10 minutes, then turn so that the entire bundle is blanched 5 minutes longer.
  4. Cold-dip.
  5. Remove string.
  6. Pack, with tip ends up.
  7. Add 1 teaspoonful of salt and cover with boiling water.
  8. Put on rubber top and adjust top bail or screw top on with thumb and little finger.
  9. Sterilize 120 minutes in hot-water bath.
  10. Remove, complete seal and cool.

Plating

Cookware for this recipe

  • Saucepan
Source Public domain in the USA
Credit

From A Little Preserving Book for a Little Girl, by Waterman, Amy Harlow (Lane), Mrs. (1920). Digitised by Project Gutenberg, eBook #44848 (https://www.gutenberg.org/ebooks/44848). 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.