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Asparagus Soup
From The Cook County cook book, 1912
Serves 2
Recipe by Mrs. C. J. Jeffries, Winnetka, 111.
Presented as published in 1912. 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
59Calories
1 gProtein
1 gCarbs
7 gFat
Full nutrition (31 nutrients)
Calories59 kcal
Protein0.7 g
Carbohydrates1.4 g
Sugars0.6 g
Total Fat7.4 g
Saturated Fat3.2 g
Monounsaturated Fat1.2 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol22 mg
Sodium8 mg
Potassium34 mg
Calcium25 mg
Iron0 mg
Magnesium2.5 mg
Phosphorus22 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0.1 mcg
Vitamin A4 mcg
Vitamin E0 mg
Vitamin K0.4 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0.5 mcg
Choline2.2 mg
Water20 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 105. The excerpt below is the record exactly as published.
a pt. of milk, mix Yi teaspoon of butter with J4 teaspoon of flour, and stir into the milk. Add the asparagus and boil about 10 min- utes, keeping it agitated. Meanwhile boil the ends for about 15 minutes, drain, and place them in a soup tureen. Add 2 table- spoons of crea
Cook this with the app: pantry check, scaling, and the assistant.