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Asparagus Au Pois

From an old cookbook · modernised transcription
By Clarke, Mary Lamson. [from old catalog] · From a historical cookbook (Internet Archive) · 3 ingredients
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Asparagus Au Pois

Ingredients

Directions

  1. Cut the tender part in bits as long as the stems are thick and boil till tender. Drain and add to two bunches one-half cup cream, one-quarter teaspoonful salt. Simmer till reduced to a thick sauce and serve like green peas.

Nutrition, whole recipe (rough)

51Calories
0 gProtein
5 gFat
0 gCarbs
What these numbers assume: 2 portions
IngredientPortion assumedkcal
Cream1 tbsp (15ml) heavy51
Salt1 tsp (6g)0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

By Clarke, Mary Lamson. [from old catalog]. Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures. See the original page.

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