gluten-freenut-free
Asparagus Soup
From The Monmouth Baptist ladies' cook book, 1907
Serves 4
Presented as published in 1907. 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
- One bunch of asparagus
- a quart of salted water
- a quart of cream stock
Method
Boil the asparagus in salted water until tender.
Press through a colander and add cream stock.
Nutrition per serving
87Calories
6 gProtein
9 gCarbs
3 gFat
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Monmouth Baptist ladies' cook book (1907) by Marian B. Sexton, page 1. The excerpt below is the record exactly as published.
ASPARAGUS SOUP. One bunch of asparagus boiled in a quart of salted water until tender. Press through colander and add a quart of cream stock
Cook this with the app: pantry check, scaling, and the assistant.