Asparagus

A historical recipe from The Young Housekeeper's Friend Revised and Enlarged, by Cornelius, Mrs. (Mary Hooker) (1859).

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A historical recipe

The Young Housekeeper's Friend Revised and Enlarged, by Cornelius, Mrs. (Mary Hooker) (1859). Project Gutenberg eBook #45863.

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

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.

Wash it, trim off the white ends, and tie it up in bunches with a twine or a strip of old cotton.
Throw them into boiling water with salt in it.
Boil twenty-five minutes or half an hour.
Have ready two or three slices of toasted bread, dip them in the water and lay them in the dish.
Spread them with butter and lay the bunches of asparagus upon the toast.
Cut the strings with a scissors and draw them out without breaking the stalks;
lay thin shavings of butter over the asparagus, and send it to the table.