Asparagus Toast
A historical recipe from Substitutes for Flesh Foods, by Edwin Giles Fulton.
A historical recipe
Substitutes for Flesh Foods: Vegetarian Cook Book, by Edwin Giles Fulton. Project Gutenberg eBook #43879.
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 Substitutes for Flesh Foods, by Edwin Giles Fulton. Digitised by Project Gutenberg, eBook #43879 (https://www.gutenberg.org/ebooks/43879). 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
- Prepare as for stewed asparagus.
- Moisten and butter a piece of toast, lay four or five pieces of asparagus on it, pour a spoonful of white sauce on the bottom end of the stalks, and serve.