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Asparagus Cream Soup
From The national course in home economics, 1917
Serves 1
Presented as published in 1917. 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
419Calories
18 gProtein
29 gCarbs
28 gFat
Full nutrition (33 nutrients)
Calories419 kcal
Protein18 g
Carbohydrates29 g
Fiber1.4 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
Potassium970 mg
Calcium633 mg
Iron0.4 mg
Magnesium70 mg
Phosphorus551 mg
Zinc2.6 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D4.7 mcg
Vitamin C6.9 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)1.4 mg
Folate139 mcg
Choline87 mg
Water516 g
As published
This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 299. The excerpt below is the record exactly as published.
ASPARAGUS CREAH SOUP. Cut off the ends 3f the asparagus for about two inches and boil the rest till tender. Rub the vegetable through a very coarse sieve and salt the pulp. Boil a pint of milk, mix one-half teaspoonful of butter with one-half teaspoonful of flour and stir into the milk. Add the asparagus and boil about ten minutes, keeping it agitated. Meanwhile boil the ends for about fifteen minutes, drain them, and place them in a soup tureen. Add two tablespoonfuls of cream
Cook this with the app: pantry check, scaling, and the assistant.