Asparagus Soup
From A bill of fare for every day in the year ..., 1892
Presented as published in 1892. 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
574Calories
30 gProtein
74 gCarbs
29 gFat
Full nutrition (34 nutrients)
Calories574 kcal
Protein30 g
Carbohydrates74 g
Fiber17 g
Sugars23 g
Total Fat29 g
Saturated Fat9.1 g
Monounsaturated Fat3.4 g
Polyunsaturated Fat0.5 g
Omega-30.1 g
Cholesterol90 mg
Sodium237 mg
Potassium3253 mg
Calcium816 mg
Iron4.4 mg
Magnesium194 mg
Phosphorus988 mg
Zinc7.5 mg
Copper1.3 mg
Manganese1.4 mg
Vitamin D4.7 mcg
Vitamin C82 mg
Vitamin A156 mcg
Vitamin E0.2 mg
Vitamin K0 mcg
Vitamin B61.3 mg
Vitamin B122.6 mcg
Thiamin (B1)1 mg
Riboflavin (B2)0.7 mg
Niacin (B3)11 mg
Folate1649 mcg
Choline87 mg
Caffeine0 mg
Water2210 g
As published
This recipe was extracted from A bill of fare for every day in the year ... (1892) by Beatrice Wilde Bryant, page 67. The excerpt below is the record exactly as published.
Asparagus Soup. Broiled Meat Cakes. Potatoes. SjMnach. Bread and Butter. Salted Peanuts, Supper.— Welsh Rarebit. Bread and Butter. Cake. Fruit. Tea. Asparagus Soup, — Boil one quart of asparagus cut in inch lengths, in one quart of water until tender. Rub through a colander and return to the water in which it was boiled. Heat one pint milk, stir into it one tablespoonful butter creamed with one tablespoonful of flour
Cook this with the app: pantry check, scaling, and the assistant.