nut-free
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
- three pounds of knuckle of veal
- a gallon of water
- a couple of bunches of asparagus
- a tablespoonful of flour
- a cup of milk
- season with salt and pepper
Method
Boil the knuckle of veal in a gallon of water with asparagus for three hours.
Strain and return the juice to the pot.
Add another bunch of chopped asparagus and boil for twenty minutes.
Mix flour in milk and add to the soup.
Season, let it boil, and serve at once.
Nutrition per serving
269Calories
34 gProtein
2 gCarbs
13 gFat
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
Cook this with the app: pantry check, scaling, and the assistant.