After the asparagus has been boiled in butter and salt for the receipt (recipe) To preserve Asparagus then put them in fair Water and let them lay until they are cold.
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Posted by: hearttohearthcookery | April 23, 2026
Put in Fair Water-A Taste of Hearth Cooking
Posted in asparagus, culinary history, food, food history, receipts, recipes | Tags: food history, foodways, Food preservation, asparagus, food
Posted by: hearttohearthcookery | April 21, 2026
Boil in Butter-A Taste of Hearth Cooking
After the parts that are not eatable are cut from the asparagus for the receipt (recipe) To preserve Asparagus boil the rest in butter and salt. This should be a very short boil to retain the texture of the asparagus.
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Posted in asparagus, culinary history, food, food history, Food preservation, receipts, recipes | Tags: asparagus, food, food history, Food preservation, foodways
Posted by: hearttohearthcookery | April 19, 2026
Cut Asparagus-A Taste of Hearth Cooking
The first step to prepare the receipt (recipe) To preserve Asparagus is to cut off those Parts of the Asparagus that are not eatable. I actually was using my salt-glazed vessel to determine the amount to cut off to fit inside.
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Posted in asparagus, culinary history, food, food history, Food preservation, receipts, recipes | Tags: asparagus, culinary history, food, food history, Food preservation, foodways
Posted by: hearttohearthcookery | April 17, 2026
To Preserve Asparagus-A Taste of Hearth Cookery
The table is ready with the ingredients and equipment needed to prepare the receipt (recipe) To preserve Asparagus – red ware pitcher of water, colander, rye straw basket of asparagus, cloves, lemon, salt box and salt-glazed pot sitting on the napkin.
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Posted in asparagus, culinary history, food, food history, Food preservation, receipts, recipes, Salt-glazed crock | Tags: asparagus, culinary history, food, food history, foodways
Posted by: hearttohearthcookery | April 15, 2026
Tops of Grass-A Taste of Hearth Cooking
The receipt (recipe) A Ragoo of Asparagus after it has stewed is served to table poured into a dish and garnished with little tops of grass. Grass is the common 18th century term used in the body of receipts.
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Posted in asparagus, culinary history, Endive, food, food history, Lettuce, Onions, receipts, recipes | Tags: asparagus, culinary history, food, food history, foodways
Posted by: hearttohearthcookery | April 13, 2026
Let them Stew-A Taste of Hearth Cooking
After the onions have been thrown in the stew-pan with the asparagus, endive and lettuce for the receipt (recipe) A Ragoo of Asparagus season them with a little pepper and salt, shake in a little flour, then pour in a half a pint of gravy, let them stew.
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Posted in asparagus, culinary history, Endive, food, food history, Lettuce, receipts, recipes | Tags: asparagus, culinary history, food, food history, foodways
Posted by: hearttohearthcookery | April 11, 2026
Throw in Onions-A Taste of Hearth Cooking
After the cut asparagus, endive and young lettuce cut small have been thrown into a stew-pan of melted butter for the receipt (recipe) A Ragoo of Asparagus throw in the onion cut small and toss them about and fry them.
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Posted in asparagus, culinary history, Endive, food, food history, Lettuce, Onions, receipts, recipes | Tags: asparagus, culinary history, food, food history, foodways
Posted by: hearttohearthcookery | April 9, 2026
Butter and Throw-A Taste of Hearth Cooking
After the asparagus, endive and young lettuce have been washed and cut for the receipt (recipe) A Ragoo of Asparagus put a quarter of a pound of butter into a stew-pan, when it is melted throw in the asparagus, endive, and lettuce.
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Posted in asparagus, culinary history, Endive, food, food history, Lettuce, receipts, recipes | Tags: asparagus, culinary history, food, food history, foodways
Posted by: hearttohearthcookery | April 7, 2026
Onion Cut Small-A Taste of Hearth Cooking
After a young lettuce has been washed and cut small for the receipt (recipe) A Ragoo of Asparagus peel a large onion and cut small. As shown in the picture, a rocker knife was used for this task.
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Posted in asparagus, culinary history, food, food history, Onions, receipts, recipes | Tags: asparagus, culinary history, food, food history, foodways
Posted by: hearttohearthcookery | April 5, 2026
A Young Lettuce-A Taste of Hearth Cooking
After the two heads of endive have been cleaned, washed and cut in small pieces for the receipt (recipe) A Ragoo of Asparagus a young lettuce was cleaned, washed and cut small.
Visit my website at: hearttohearthcookery.com
Posted in asparagus, culinary history, Endive, food, food history, Lettuce, receipts, recipes | Tags: asparagus, culinary history, food, food history, foodways
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Heart to Hearth Cookery 