Estimated Nutrition (whole recipe, rough)
Counts 5 of 6 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Butter | 1 tbsp (14g) | 102 |
| Asparagus | 6 spears (90g) | 27 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 4 tablespoons butter
- 4 tablespoons flour
- one bunch of asparagus
- 8 peppercorns
- 59 quickly in the water in which asparagus has been cooked
- bay leaf
- salt
Directions
J Can tomatoes, i teaspoon sugar, 8 peppercorns, bit of bay leaf, J teaspoon salt, 4 tablespoons butter, 4 tablespoons flour, I cup brown stock. Cook the tomatoes 20 minutes with sugar, peppercorns, bay leaf and salt; rub through a strainer and add stock. Brown the butter, add flour and when well browned, gradually add the hot lic^uid.
FRIED APPLES
Slice unpared apples about J inch thick. Fry slowly in butter or good drippings. When done sprinkle with sugar and serve very hot. Nice served with pork.
BOILED ASPARAGUS
Wash well one bunch of asparagus. Cut off^ lower parts of stalks as far down as they will snap, retie in small bunches and place in saucepan with cut ends down. Cook in boiling salted water fifteen minutes or until done, leaving tips out of water. Drain, remove string and spread with soft butter, allowing ij tablespoons butter to each bunch of asparagus. Save water in which asparagus is cooked for vegetable soup.
ASPARAGUS IN WHITE SAUCE
Boil asparagus cut in one-inch pieces, drain and add to White Sauce II, allowing i cup sauce to each bunch aspar- agus.
WAYS TO SERVE ASPARAGUS I. Asparagus on Toast: Serve boiled asparagus on buttered or milk toast, or dip buttered toast lightly and
VEGETABLES 59
quickly in the water in which asparagus has been cooked, then add asparagus and serve quickly.
2. Asparagus in Crusts: Remove centers from small rolls after tops have been cut off. Fry in deep fat, drain and fill with Asparagus in White Sauce.
3. Asparagus in Crustades of Bread: Cut stale bread in two-inch slices, and slices in diamonds, squares or circles. Remove centers, leaving cases. Brush over with melted butter, and brown in oven. Fill with Aspiaragus in White Sauce.
4. Asparagus in Patties: Make the shells of rich puff paste and fill with Asparagus in White Sauce.
Mrs. D. B. Harvey.