Dinner

Asparagus á la vinaigrette (No. 1)

Marion Harland’s original method for Asparagus á la vinaigrette (No. 1), retained as a source transcription for modern discovery.

DinnerVeganVegetarianStovetopPublic domainHistoric recipeSource transcription

Est. prep10 min

Est. cook25 min

Est. serves4

Total35 min

Archive reference—not quantity-scaled yet.

Prep, cook, and serving values are clearly labeled editorial estimates. This transcription still needs a verified yield and modern kitchen adaptation before WorkLife will allow it to create a shopping cart.

Source transcription“Asparagus á la vinaigrette (No. 1)” in Marion Harland’s Complete Cook Book

Marion Harland, 1903 · Page 429

Transcribed from the public-domain Project Gutenberg edition. WorkLife has not modernized or independently kitchen-tested this archival recipe.

WorkLife adaptation: Historical transcription: source paragraphs were preserved as the method; measured ingredient cues were extracted from the same text for discovery. Timing and yield are labeled editorial estimates.

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Source ingredient cues

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Lay upon a chilled platter and pour over the stalks the following dressing: Put three tablespoonfuls of salad oil into a bowl and stir into it a tablespoonful of vinegar, a saltspoonful, each, of salt and sugar, and a dash of paprika.
2) Cook as directed in recipe for boiled asparagus.
While the vegetable is cooking make a hot French dressing by putting together in a saucepan over the fire half-a-dozen tablespoonfuls of salad oil, two of vinegar, two teaspoonfuls of French mustard, half a teaspoonful of sugar, salt and pepper to taste.
Cover and set aside to cool, then stand in the ice-chest for an hour or two before serving.

Historical transcription

Source method

1
Boil the asparagus according to the directions given in the preceding recipe. When done, drain and set aside until cold, then place in the ice-box until wanted. Lay upon a chilled platter and pour over the stalks the following dressing:
2
Put three tablespoonfuls of salad oil into a bowl and stir into it a tablespoonful of vinegar, a saltspoonful, each, of salt and sugar, and a dash of paprika.
3
The asparagus and the dressing that accompany it should be served very cold.
4
Asparagus á la vinaigrette (No. 2)
5
Cook as directed in recipe for boiled asparagus. While the vegetable is cooking make a hot French dressing by putting together in a saucepan over the fire half-a-dozen tablespoonfuls of salad oil, two of vinegar, two teaspoonfuls of French mustard, half a teaspoonful of sugar, salt and pepper to taste. When the asparagus is tender, drain, lay it in a deep dish, and pour over it the hot dressing. Cover and set aside to cool, then stand in the ice-chest for an hour or two before serving.

Nutrition pending

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