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Asparagus Soup
From The new Annie Dennis cook book, 1905
Serves 6
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
Nutrition per serving
153Calories
8 gProtein
13 gCarbs
10 gFat
Full nutrition (34 nutrients)
Calories153 kcal
Protein8.2 g
Carbohydrates13 g
Fiber0.2 g
Sugars12 g
Total Fat9.7 g
Saturated Fat4.5 g
Monounsaturated Fat1.7 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol34 mg
Sodium482 mg
Potassium391 mg
Calcium302 mg
Iron0.1 mg
Magnesium31 mg
Phosphorus252 mg
Zinc1.1 mg
Copper0 mg
Manganese0 mg
Vitamin D2.3 mcg
Vitamin C0.8 mg
Vitamin A78 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B121.3 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.4 mg
Folate17 mcg
Choline43 mg
Caffeine0 mg
Water223 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The new Annie Dennis cook book (1905) by Annie E. Dennis, page 58. The excerpt below is the record exactly as published.
Asparagus Soup Wash two large bunches of asparagus, chip fine, put in a boiler with one teaspoonful of salt, and cover with boiling water. Let boil half an hour. Put three pints of fresh milk on to boil, and as soon as it boils, add the asparagus, with the water it was boiled in. Rub a tablespoonful of butter, with one of flour, add to the milk and stir until thick. Season with salt and pepper and serve. The asparagus must be young and tender. Cream of Pea Soup One pint of canned peas, one pint of cream, one tablespoonful of butter
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