vegetariannut-free
Asparagus Soup
From The home cook book, 1905
Serves 2
Presented as published in 1905. 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
- a heaping tablespoon of butter
- two heaping tablespoons of flour
- a pint of cream
- half a pint of milk
- Add salt
- a dash of cayenne
Method
In a saucepan, melt the butter and blend in the flour.
Gradually pour in the hot water from boiled asparagus while stirring.
Let it come to a boil, then stir in the asparagus pulp, cream, and milk.
Add salt and cayenne as it boils, and serve with croutons.
Nutrition per serving
945Calories
11 gProtein
28 gCarbs
95 gFat
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The home cook book (1905) by Christine Frederick, page 13. The excerpt below is the record exactly as published.
a heaping tablespoon of butter in a saucepan, adding gradually two heaping tablespoons of flour. When these are blended pour in slowly, stirring all the time, the hot water in which the asparagus was boiled. Let 20 THE HOME COOK BOOK come to boil, stir in the asparagus pulp and then a pint of cream and half a pint of milk. Add salt and a dash of cayenne
Cook this with the app: pantry check, scaling, and the assistant.