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Asparagus Soup

Name: Asparagus Soup
Yield: 6 servings
Ingredients: One hundred points of asparagus; the broth in which they have been boiled; a heaping teaspoonful of flour; a teacup of cream; Salt and pepper to taste; Serve with crisp toast

From The Times cook book, no. 2, 1905

Serves 6

Cut asparagus into two-inch pieces and boil for half an hour.

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

310Calories

11 gProtein

29 gCarbs

17 gFat

Full nutrition (33 nutrients)

Calories310 kcal

Protein11 g

Carbohydrates29 g

Fiber7.8 g

Sugars2.5 g

Total Fat17 g

Saturated Fat8.5 g

Monounsaturated Fat3.8 g

Polyunsaturated Fat0.3 g

Cholesterol45 mg

Sodium247 mg

Potassium1365 mg

Calcium115 mg

Iron2.2 mg

Magnesium66 mg

Phosphorus291 mg

Zinc2.8 mg

Copper0.6 mg

Manganese0.6 mg

Vitamin D0 mcg

Vitamin C38 mg

Vitamin A1.6 mcg

Vitamin E0 mg

Vitamin K1.3 mcg

Vitamin B60.6 mg

Vitamin B120 mcg

Thiamin (B1)0.4 mg

Riboflavin (B2)0.1 mg

Niacin (B3)7.1 mg

Folate767 mcg

Choline15 mg

Caffeine0 mg

Water556 g

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The Times cook book, no. 2 (1905) by Los Angeles Times, page 18. The excerpt below is the record exactly as published.

ASPARAGUS SOUP. Miss M. H. Chapman, No. 124 Daly street.— Boil the as- paragus with any kind of fresh meat or fowl, or use the broth in which they have been boiled. To every quart of this liquor add a heaping teaspoonful of flour stirred into a tea- cup of cream just before serving. Salt and pepper to taste. Serve with crisp toast. One hundred points of asparagus

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