Estimated Nutrition (whole recipe, rough)
Counts 3 of 4 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
| Sauce | not in our table | 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
- 68 sauces
- salt
- pepper
- vinegar
Directions
MRS. DR. HOFFMAN, BEARDSTOWN, ILL.
After having scraped and washed (not cut) the asparagus, boil it soft in salt and water, taking care that the heads are not injur- ed; drain off the water, add some pepper, salt and strong vinegar
68 SAUCES AND SALADS.
and let it cool. Before serving, arrange the asparagus so that the heads will all lie in the centre of the dish; mix the vinegar in which it was put with good olive oil, and pour on the asparagus.