Presented as published in 1902. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
vegetariangluten-freenut-free
Asparagus Soup
From The household cook book, 1902
Serves 6
Time: 30 minutes.
A modern interpretation · AI-generated from the original record
Ingredients
- a bundle of fresh, green asparagus
- a large handful of freshly gathered spinach
- 1 of parsley
- the same of spring onions
- 2 quarts of water
- a piece of butter the size of a small egg
- a teaspoon of sugar
- a sprinkle of white pepper
Method
Break off tender asparagus, wash with spinach, parsley, and onions.
Boil in water with butter and salt.
Rub through a colander, add butter, sugar, and pepper.
Serve hot with croutons.
As published
This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 21. The excerpt below is the record exactly as published.
ASPARAGUS SOUP — Break off all that is tender from a bundle of fresh, green asparagus, and put this in a large pan, with a large handful of freshly gathered spinach, 1 of parsley, and the same of spring onions. Wash in 2 waters and drain in a sieve; then boil in 2 quarts of water, with a bit of butter and a little salt. As soon as the asparagus is done, rub all through a fine colander and return to the pot; then add a piece of butter the size of a small egg (cut in bits and rolled in flour), a teaspoon of sugar, and a sprinkle of white pepper
Cook this with the app: pantry check, scaling, and the assistant.