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Asparagus Soup
From Good Things to Eat as Suggested by Rufus, 1911
Serves 8
Presented as published in 1911. 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
269Calories
34 gProtein
2 gCarbs
13 gFat
Full nutrition (34 nutrients)
Calories269 kcal
Protein34 g
Carbohydrates2.5 g
Fiber0.1 g
Sugars1.5 g
Total Fat13 g
Saturated Fat5.3 g
Monounsaturated Fat4.6 g
Polyunsaturated Fat0.8 g
Omega-30 g
Cholesterol143 mg
Sodium165 mg
Potassium605 mg
Calcium79 mg
Iron1.5 mg
Magnesium50 mg
Phosphorus380 mg
Zinc5.4 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D0.3 mcg
Vitamin C0.6 mg
Vitamin A9.7 mcg
Vitamin E0.5 mg
Vitamin K0 mcg
Vitamin B60.7 mg
Vitamin B122.4 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.5 mg
Niacin (B3)13 mg
Folate35 mcg
Choline5.4 mg
Caffeine0 mg
Water629 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Good Things to Eat as Suggested by Rufus (1911) by Rufus Estes, page 2. The excerpt below is the record exactly as published.
ASPARAGUS SOUP— Take three pounds of knuckle of veal and put it to boil in a gallon of water with a couple of bunches of asparagus, boil for three hours, strain, and return the juice to the pot. Add another bunch of asparagus, chopped fine, and boil for twenty minutes, mix a tablespoonful of flour in a cup of milk and add to the soup. Season with salt and pepper
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