Asparagus Toast
A historical recipe from A friend in the kitchen, by Colcord, Anna L. (Anna Letitia) (1899).
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A historical recipe
A friend in the kitchen: or, What to cook and how to cook it, by Colcord, Anna L. (Anna Letitia) (1899). Project Gutenberg eBook #61451.
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
Cook safely
- 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
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- Prepare asparagus by washing each stalk free from sand;
- remove the tough portions, cut the stalks into small pieces, and stew in a little hot, salted water;
- drain off the water as soon as done, add a cup of milk, and season with a little butter and salt.
- Cream may be used instead of the milk and butter.
- Moisten the zwieback with hot milk, and place in a dish.
- Pour over the stewed asparagus, and serve hot.
Plating
Cookware for this recipe
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Chef's knife
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Colander