Asparagus Soup
From Home dissertations, 1891
Small squares of toasted bread can be served in the tureen with the soup.
Presented as published in 1891. 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
385Calories
35 gProtein
47 gCarbs
6 gFat
Full nutrition (33 nutrients)
Calories385 kcal
Protein35 g
Carbohydrates47 g
Fiber17 g
Sugars0 g
Total Fat6.1 g
Saturated Fat2.1 g
Monounsaturated Fat1.7 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium7063 mg
Potassium3521 mg
Calcium299 mg
Iron7.2 mg
Magnesium162 mg
Phosphorus731 mg
Zinc5.4 mg
Copper1.2 mg
Manganese1.5 mg
Vitamin D0 mcg
Vitamin C82 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B61.2 mg
Vitamin B121.3 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.4 mg
Niacin (B3)24 mg
Folate1674 mcg
Choline55 mg
Caffeine0 mg
Water2680 g
As published
This recipe was extracted from Home dissertations (1891) by Tilton, E. Stevens Mrs., page 61. The excerpt below is the record exactly as published.
ASPARAGUS SOUP. Cut off the green portions of asparagus, as far as tender, sufficient to fill a quart meas- ure. Boil them in water with a little salt until quite tender, then drain and add them to two quarts of good beef broth
Cook this with the app: pantry check, scaling, and the assistant.