Amulet of Asparagus

The Experienced English Housekeeper · Elizabeth Raffald · 1784

Source: The Experienced English Housekeeper
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (7)

ſix eggs ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
cream ↝ Cream, whipped [Cream cheese, sour cream, whipped cream]
the largeſt and fineſt aſparagus ↝ Asparagus, raw [Vegetables and Vegetable Products]
ſome pepper ↝ Spices, pepper, black [Spices and Herbs]
ſalt ↝ Salt, table, iodized [Spices and Herbs]
a ſlice of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
buttered toaſts

Instructions (8)

Beat the eggs up with cream.
Boil some of the largest and finest asparagus.
When boiled, cut off all the green in small pieces.
Mix the asparagus pieces with the eggs, and some pepper and salt.
Make your pan hot and put in a slice of butter.
Put the egg and asparagus mixture into the hot pan.
Send them up hot.
You may serve them up hot on buttered toasts.

Original Text

To make an AMULET of ASPARAGUS.
TAKE ſix eggs, beat them up with cream,
boil ſome of the largeſt and fineſt aſparagus,
when boiled cut off all the green in ſmall pieces,
and mix them with the eggs, and ſome pepper
and ſalt; make your pan hot, and put in a ſlice
of butter, then put them in, and ſend them up
hot.—You may ſerve them up hot on buttered
toaſts.

Notes

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