Breakfast
Asparagus on toast
Asparagus on toast, preserved from Marion Harland’s 1903 cookbook with ingredient cues including have ready, boiling, enough salted water to cover the asparagus.
Prep, cook, and serving values are clearly labeled editorial estimates. This transcription still needs a verified yield and modern kitchen adaptation before WorkLife will allow it to create a shopping cart.
From the cited source
Source ingredient cues
These cues were extracted from the historical method for discovery. Use the complete source method and citation alongside them.
- Have ready, boiling, enough salted water to cover the asparagus.
- Spread upon a platter crustless slices of buttered toast;
Historical transcription
Source method
- 1
Cut the woody part from a bunch of asparagus, and with a soft piece of twine tie it into a loose bundle. Have ready, boiling, enough salted water to cover the asparagus. The saucepan con taining this should be large enough to allow the asparagus to lie at full length. Boil until tender, but not until the green tips begin to break. Spread upon a platter crustless slices of buttered toast; drain the asparagus, and lay it in a neat pile upon the toast. Of course the string must be removed from the bundle. Just before sending to the table pour a white sauce over the asparagus. An excellent plan is to pour this sauce only over the green ends of the stalks, leaving the white ends uncovered, that the fingers need not be soiled in handling the vegetable.
Nutrition pending
No invented nutrition numbers.
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