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Asparagus Broth
From The art of cookery, 1899
Serves 4
Presented as published in 1899. 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
131Calories
7 gProtein
18 gCarbs
3 gFat
Full nutrition (33 nutrients)
Calories131 kcal
Protein7 g
Carbohydrates18 g
Fiber0.8 g
Sugars3.8 g
Total Fat3.1 g
Saturated Fat0.8 g
Monounsaturated Fat1.4 g
Polyunsaturated Fat0.6 g
Cholesterol7.1 mg
Sodium473 mg
Potassium282 mg
Calcium46 mg
Iron4.5 mg
Magnesium14 mg
Phosphorus76 mg
Zinc0.4 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C1 mg
Vitamin A2.4 mcg
Vitamin E0.1 mg
Vitamin K0.5 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.3 mg
Niacin (B3)4.8 mg
Folate39 mcg
Choline23 mg
Caffeine0 mg
Water272 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The art of cookery (1899) by Emma P. Ewing, page 46. The excerpt below is the record exactly as published.
Asparagus Broth. — To four cups of asparagus stock add the points of one bunch of asparagus cooked fifteen minutes, or until tender, in one cup of boiling water
Cook this with the app: pantry check, scaling, and the assistant.