Dinner
Scrambled eggs with asparagus tops
Scrambled eggs with asparagus tops, preserved from Marion Harland’s 1903 cookbook with ingredient cues including cut the tender tops of asparagus into pieces one-half inch long.
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.
- Cut the tender tops of asparagus into pieces one-half inch long.
- Cook them in salted water for about ten minutes, then let them drain.
- Scramble the eggs and when they are cooked add the asparagus tops and serve on toast.
Historical transcription
Source method
- 1
Cut the tender tops of asparagus into pieces one-half inch long. Cook them in salted water for about ten minutes, then let them drain. Scramble the eggs and when they are cooked add the asparagus tops and serve on toast. Lobsters, cooked and cut into dice, may be substituted for the asparagus tops.
Nutrition pending
No invented nutrition numbers.
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