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 |
|---|---|---|
| Butter | 1 tbsp (14g) | 102 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Water | 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
- 1 tablespoon melted butter
- 3 quarts boiling water
- salt
- pepper
Directions
Peel and wash the artichokes well. Plunge them in boiling salted water and boil 15 minutes. Drain, and put in a skillet with 1 tablespoon melted butter. Season with salt and pepper, and cook till brown, turning them occasionally. Sprinkle a little chopped parsley over them, toss a little and take up.
ASPARAGUS.
Scrape and cut off the ends of fresh asparagus, wash well, tic in bunches, and plunge in 3 quarts boiling water with I table- spoon salt. Cover and boil 25 minutes, or until done. Take up and drain, and dress on a dish with a folded napkin, with a good cream sauce served separately. Or prepare several slices of fresh buttered toast, lay the asparagus on these and cover with a cream sauce, or drawn butter made with the asparagus water instead of fresh water.