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Asparagus Peas

A historic Victorian British dish of asparagus, butter, bunch of parsley, green onions and flour. Adapted from Asparagus Peas, from The Book of Household Management (1861).

Adapted from Asparagus Peas, in The Book of Household Management (1861), preserved in the Open Recipe Archive's The Victorian British Kitchen collection and marked public domain. The method is condensed from the original and the quantities are restated in modern units; see the archive record at https://github.com/AdamBouhmad/open-recipe-archive/blob/main/collections/victorian-britain/recipes/asparagus-peas.md.

Ingredients

The dish

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Asparagus Peas

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Produce

Dairy & Eggs

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Spices & Seasoning

Cooking Instructions

  1. Carefully scrape the asparagus

  2. Cut it into pieces of an equal size, avoiding that which is in the least hard or tough

  3. Throw them into cold water

  4. Boil the asparagus in salt and water until three-parts done

  5. Take it out, drain, and place it on a cloth to dry the moisture away from it

  6. Put it into a stewpan with the butter, parsley, and onions

  7. Shake over a brisk fire for 10 minutes

  8. Dredge in a little flour

  9. Add the sugar

  10. Moisten with boiling water

  11. When boiled a short time and reduced, take out the parsley and onions

  12. Thicken with the yolks of 2 eggs beaten with the cream

  13. Add a seasoning of salt

  14. When the whole is on the point of simmering, serve

  15. Make the sauce sufficiently thick to adhere to the vegetable

Adapted from Open Recipe Archive · The Book of Household Management (1861; archive record marked public domain). View a published recipe at Project Gutenberg (opens in a new tab)