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Asparagus Cream Soup
From The Cook County cook book, 1912
Serves 1
Serve immediately after preparation.
Presented as published in 1912. 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
409Calories
17 gProtein
27 gCarbs
28 gFat
Full nutrition (33 nutrients)
Calories409 kcal
Protein17 g
Carbohydrates27 g
Fiber0.9 g
Sugars23 g
Total Fat28 g
Saturated Fat15 g
Monounsaturated Fat5.5 g
Polyunsaturated Fat0.5 g
Omega-30.1 g
Cholesterol94 mg
Sodium193 mg
Potassium900 mg
Calcium628 mg
Iron0.3 mg
Magnesium67 mg
Phosphorus537 mg
Zinc2.4 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D4.7 mcg
Vitamin C4.6 mg
Vitamin A156 mcg
Vitamin E0.2 mg
Vitamin K0.7 mcg
Vitamin B60.4 mg
Vitamin B122.6 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.7 mg
Niacin (B3)1.1 mg
Folate92 mcg
Choline87 mg
Water493 g
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 105. The excerpt below is the record exactly as published.
ASPARAGUS CREAM SOUP.— Cut off the ends of the as- paragus for about 2 inches, and hoil the rest until tender. Rub the vegetables through a very coarse sieve and salt the pulp. Boil a pt. of milk, mix Yi teaspoon of butter with J4 teaspoon of flour, and stir into the milk. Add the asparagus and boil about 10 min- utes, keeping it agitated. Meanwhile boil the ends for about 15 minutes, drain, and place them in a soup tureen. Add 2 table- spoons of cre
Cook this with the app: pantry check, scaling, and the assistant.