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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
Method
Nutrition per serving
87Calories
6 gProtein
9 gCarbs
3 gFat
Full nutrition (33 nutrients)
Calories87 kcal
Protein6.1 g
Carbohydrates8.7 g
Fiber0.1 g
Sugars3.7 g
Total Fat2.9 g
Saturated Fat0.8 g
Monounsaturated Fat1.4 g
Polyunsaturated Fat0.5 g
Cholesterol7.1 mg
Sodium343 mg
Potassium266 mg
Calcium32 mg
Iron0.5 mg
Magnesium15 mg
Phosphorus67 mg
Zinc0.4 mg
Copper0.2 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C1 mg
Vitamin A2.4 mcg
Vitamin E0.1 mg
Vitamin K0.5 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)3.8 mg
Folate23 mcg
Choline22 mg
Caffeine0 mg
Water461 g
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.