Medieval Cookery
Source: England, 17th c. Recipe by Daniel Myers Another variation of boiled sallet recipe. This time I tried it with some fresh asparagus.
Ingredients
- 1 pound fresh asparagus
- 1/2 medium onion (about 1/2 cup chopped)
- 1/4 cup currants
- 2 Tbsp. butter, melted
- 1/2 tsp. powder douce
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