Colonial Sense logo
Home
Login:
Member:      Password:
Remember Me Lost your info?    
Colonial Sense NavBar Start


   Featured Articles

   Community
     10 Questions
     Event Calendar
     Downloads
     Business District
     Online Resources
     Marketplace
     Town Square Forums
     Broadsheet Archive
     Ye Olde CS Shoppe

   Society-Lifestyle
     Holidays
     Signs of the Times
     Food and Farming
     Recipes
       Recipe Videos
     Colonial Dictionary
     Colonial Quotes
     Kolonial Kids

   Antiques
     Furniture
     Other Antiques
     Auction Results

   How-To Guides
     Crafts
     Interior
     Outdoors
     Restoration

   Architecture
     Houses
     Towns

   Regional History
     Timeline
     Trivia Challenge
     Journals
     Oddities

   Colonial Sense
     FAQ
     Contact Us
     Advertising
     Member Info
     About Us

Colonial Sense NavBar End

Recipe Page

 

Printer-Friendly Page



Recipe Page
All Recipes
Side Dishes
Previous
(Asparagus Pudding)
Next
(Beetroot, Boiled)


Asparagus, Boiled
Basic vegetables

Time: 15 to 18 minutes after the water boils.

Sufficient: Allow about 50 heads for 4 or 5 persons.

Seasonable: May be had, forced, from January but cheapest in May, June, and July.

Ingredients
  1. 1/2 gallon of water
  2. 1 heaped tablespoonful of salt
  3. asparagus
  4. butter
  5. toast

Directions
  1. Scrape the white part of the stems, beginning from the head
  2. Throw them into cold water
  3. Tie them into bundles of about 20 each, keeping the heads all one way
  4. Cut the stalks evenly, that they may all be the same length;
  5. Put them into boiling water, with salt in the above proportion
  6. Keep them boiling quickly until tender, with the saucepan uncovered
  7. When the asparagus is done, dish it upon toast, which should be dipped in the water it was cooked in
  8. Leave the white ends outwards each way, with the points meeting in the middle
  9. Serve with a tureen of melted butter

Asparagus should be dressed as soon as possible after it is cut, although it may be kept for a day or two by putting the stalks into cold water; yet, to be good, like every other vegetable, it cannot be cooked too fresh.
Source: The Book of Household Management by Isabella Beeton (1859)


Recipe Page
All Recipes
Side Dishes
Previous
(Asparagus Pudding)
Next
(Beetroot, Boiled)

Add a Comment:

• Sorry, you must be logged in to post article comments...

[Colonial Ads -- click for more info]Colonial Sense Ad

Amazon Deals Start
On Sale!



See these
and other items in
Ye Olde CS Shoppe


Colonial Sense NavBar End

Colonial Sense Ad

Go2Top
Go to Top

Colonial Sense is an advocate for global consumer privacy rights, protection and security.
All material on this website © copyright 2009-14 by Colonial Sense, except where otherwise indicated.
ref:T5-S21-P37-C-M