Asparagus with Cream

A historical recipe from Miss Parloa's New Cook Book, by Maria Parloa.

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A historical recipe

Miss Parloa's New Cook Book, by Maria Parloa. Project Gutenberg eBook #6745.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Ingredients 2 ingredients

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.

Have the asparagus tied in bundles.
Wash, and plunge into boiling water in which there is a teaspoonful of salt for every quart of water.
Boil rapidly for fifteen minutes.
Take up, and cut off the tender heads.
Put them in a clean sauce-pan with one generous cupful of cream or milk to every quart of asparagus.
Simmer ten minutes.
Mix one tablespoonful of butter and a generous teaspoonful of flour together.
When creamy, stir in with the asparagus.
Add salt and pepper to taste, and simmer five minutes longer.