Asparagus Soup
From Gas cookery, 1885
Serve with sippets of dry toast.
Presented as published in 1885. 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
803Calories
5 gProtein
9 gCarbs
83 gFat
Full nutrition (22 nutrients)
Calories803 kcal
Protein4.7 g
Carbohydrates8.9 g
Total Fat83 g
Saturated Fat48 g
Monounsaturated Fat17 g
Cholesterol241 mg
Sodium48 mg
Potassium227 mg
Calcium143 mg
Iron0 mg
Magnesium14 mg
Phosphorus134 mg
Zinc0.5 mg
Copper0 mg
Manganese0 mg
Vitamin K5.6 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Niacin (B3)0.1 mg
Water136 g
As published
This recipe was extracted from Gas cookery (1885) by Helen Edden, page 2. The excerpt below is the record exactly as published.
sparagus Soup. Ingredients. —2 large bundles of Asparagus, yz pint Cream. 1 Yz pints of White Stock, Pepper and Salt to taste
Cook this with the app: pantry check, scaling, and the assistant.