Asparagus Soup
From Twentieth century home cook book, 1905
Serves 8
Presented as published in 1905. 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
As published
This recipe was extracted from Twentieth century home cook book (1905) by Francis Carruthers, page 41. The excerpt below is the record exactly as published.
ASPARAGUS SOUP. Make a good strong stock of veal or beef, having about three quarts of stock to one bunch of asparagus. Boil until tender, strain and return to - SOUP. 71 the lire, adding another bunch of asparagus, chopped very fine, and boil twenty minutes. Mix a cup of milk with a tablespoonful of flour
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