Estimated Nutrition (whole recipe, rough)
What these numbers assume — 2 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- pepper
- salt
Directions
Remove any wilted leaves, soak in cold salted water, to draw out any insects that may be in them, cook in boiling salted water (uncovered) till tender, but not till they lose their shape ; season with butter, pepper and salt, or cover with a cream or Hollandaise sauce.
ASPARAGUS.
Cut off the white, hard end of the stalks, untie the bundles, soak for half an hour in cold water, tie them up again and cook in boiling salted water until ten- der; remove onto slices of buttered toast, cut the string and season with butter, pepper and salt, or cover with a white or poulette sauce; or cut the as- paragus in inch pieces, boil and season as directed above, or serve plain without toast.