Asparagus Soup

Name: Asparagus Soup
Ingredients: 2 bunches of asparagus; 1 pint of rich milk; 1 pint water in which asparagus is boiled; 2 tablespoons flour; 1 saltspoon salt; dash of pepper

From Magnet cream separator cook book, 1910

Presented as published in 1910. 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

120Calories

4 gProtein

28 gCarbs

1 gFat

Full nutrition (34 nutrients)

Calories120 kcal

Protein4.3 g

Carbohydrates28 g

Fiber6.3 g

Sugars0.2 g

Total Fat1 g

Saturated Fat0.3 g

Monounsaturated Fat0.2 g

Polyunsaturated Fat0.2 g

Omega-30 g

Cholesterol0 mg

Sodium20 mg

Potassium359 mg

Calcium128 mg

Iron3.3 mg

Magnesium52 mg

Phosphorus56 mg

Zinc0.4 mg

Copper0.4 mg

Manganese3.3 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A6.8 mcg

Vitamin E0.3 mg

Vitamin K41 mcg

Vitamin B60.1 mg

Vitamin B120 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.1 mg

Niacin (B3)1.3 mg

Folate29 mcg

Choline2.8 mg

Caffeine0 mg

Water477 g

As published

This recipe was extracted from Magnet cream separator cook book (1910) by Hamilton Petrie Manufacturing Co. Ltd., page 3. The excerpt below is the record exactly as published.

ASPARAGUS SOUP. 2 bunches of asparagus, 1 pint of rich milk, 1 pint water in which asparagus is boiled, 2 tablespoons flour. 1 saltspoon salt, dash of pepper

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