Asparagus Cream Soup
From Council cook book, 1908
Presented as published in 1908. 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
1826Calories
42 gProtein
126 gCarbs
140 gFat
Full nutrition (33 nutrients)
Calories1826 kcal
Protein42 g
Carbohydrates126 g
Fiber1.4 g
Sugars32 g
Total Fat140 g
Saturated Fat65 g
Monounsaturated Fat33 g
Polyunsaturated Fat8.8 g
Cholesterol358 mg
Sodium11023 mg
Potassium2039 mg
Calcium262 mg
Iron10 mg
Magnesium118 mg
Phosphorus565 mg
Zinc16 mg
Copper2.9 mg
Manganese4.4 mg
Vitamin D0 mcg
Vitamin C11 mg
Vitamin A241 mcg
Vitamin E13 mg
Vitamin K38 mcg
Vitamin B60.5 mg
Vitamin B120 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)1.1 mg
Niacin (B3)15 mg
Folate124 mcg
Choline126 mg
Caffeine0 mg
Water1341 g
As published
This recipe was extracted from Council cook book (1908), page 5. The excerpt below is the record exactly as published.
Asparagus Cream Soup. Take three pints soup stock, one can asparagus, cut off the tough part and boil the tough parts half an hour in the soup stock. Now strain, set back on stove, add tablespoon butter that has been well mixed with two tablespoons flour. Add the tender part of the asparagus and boil gently fifteen minutes. Season all. Pour half pint cream
Cook this with the app: pantry check, scaling, and the assistant.