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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
Method
Nutrition per serving
945Calories
11 gProtein
28 gCarbs
95 gFat
Full nutrition (34 nutrients)
Calories945 kcal
Protein11 g
Carbohydrates28 g
Fiber3.4 g
Sugars7.1 g
Total Fat95 g
Saturated Fat50 g
Monounsaturated Fat18 g
Polyunsaturated Fat1.2 g
Omega-30 g
Cholesterol272 mg
Sodium99 mg
Potassium673 mg
Calcium314 mg
Iron1.4 mg
Magnesium50 mg
Phosphorus303 mg
Zinc1.4 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D1.2 mcg
Vitamin C9.6 mg
Vitamin A299 mcg
Vitamin E3.8 mg
Vitamin K16 mcg
Vitamin B60.5 mg
Vitamin B120.7 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.3 mg
Niacin (B3)1.9 mg
Folate26 mcg
Choline28 mg
Caffeine0 mg
Water246 g
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
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