Asparagus Broth
From How to cook vegetables, 1911
Presented as published in 1911. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
60Calories
2 gProtein
14 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories60 kcal
Protein1.7 g
Carbohydrates14 g
Fiber2.6 g
Sugars6.4 g
Total Fat0.2 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium6 mg
Potassium219 mg
Calcium35 mg
Iron0.3 mg
Magnesium15 mg
Phosphorus44 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C11 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0.6 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate29 mcg
Choline9.2 mg
Caffeine0 mg
Water134 g
As published
This recipe was extracted from How to cook vegetables (1911) by Charles Herman Senn, page 10. The excerpt below is the record exactly as published.
Asparagus Broth. Clean a small bundle of green asparagus, cut off the soft, i.e., green portion, and cook this in chicken stock, containing a blanched onion and a small ASPARAGUS. 23 bunch of freshly picked parsley. When the asparagus is tender strain the broth through a fine sieve and press the asparagus gently. Reheat the broth, skim, season to taste, with salt, pepper, and a pinch of sugar
Cook this with the app: pantry check, scaling, and the assistant.