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Asparagus Soup

Name: Asparagus Soup
Yield: 8 servings
Ingredients: Three or four pounds of veal cut fine; a little salt pork; two or three bunches of asparagus; three quarts of water; one pint of milk

From The new home cook book, 1896

Serves 8

Presented as published in 1896. 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

283Calories

35 gProtein

3 gCarbs

13 gFat

Full nutrition (34 nutrients)

Calories283 kcal

Protein35 g

Carbohydrates3.1 g

Fiber0.1 g

Sugars2.9 g

Total Fat13 g

Saturated Fat5.9 g

Monounsaturated Fat4.8 g

Polyunsaturated Fat0.9 g

Omega-30 g

Cholesterol147 mg

Sodium173 mg

Potassium648 mg

Calcium112 mg

Iron1.4 mg

Magnesium52 mg

Phosphorus410 mg

Zinc5.5 mg

Copper0.2 mg

Manganese0.1 mg

Vitamin D0.6 mcg

Vitamin C0.6 mg

Vitamin A19 mcg

Vitamin E0.5 mg

Vitamin K0 mcg

Vitamin B60.7 mg

Vitamin B122.6 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.5 mg

Niacin (B3)13 mg

Folate33 mcg

Choline11 mg

Caffeine0 mg

Water538 g

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from The new home cook book (1896), page 29. The excerpt below is the record exactly as published.

ASPAKAGUS SOUP. Mrs. D. Three or four pounds of veal cut fine, a little salt pork, VALUABLE RECIPES. 67 two or three bunches of asparagus and three quarts of water. Boil one-half of the asparagus with the meat, leaving the rest in water until about twenty minutes before serving; then add the rest of the asparagus and boil just before serving ; add one pint of milk

Cook this with the app: pantry check, scaling, and the assistant.