vegetarianpescatariannut-freeegg-freesoy-freefish-freeshellfish-free

Asparagus Soup

Name: Asparagus Soup
Yield: 6 servings
Ingredients: 1 can of asparagus; 2 teaspoons salt; 1 bunch of asparagus; 4 cups cold water; 1 cup cream; 3 tablespoons butter; 2 slices onion; 3 tablespoons flour; 1/2 teaspoon white pepper; 2 cups milk

From Lowney's cook book, 1907

Serves 6

If canned asparagus is used, drain, add water and cook in milk in a double boiler twenty minutes. Then drain and proceed as with fresh asparagus.

Presented as published in 1907. 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

220Calories

5 gProtein

14 gCarbs

22 gFat

Full nutrition (34 nutrients)

Calories220 kcal

Protein4.6 g

Carbohydrates14 g

Fiber1.1 g

Sugars6 g

Total Fat22 g

Saturated Fat9.5 g

Monounsaturated Fat3.4 g

Polyunsaturated Fat0.1 g

Omega-30 g

Cholesterol66 mg

Sodium826 mg

Potassium263 mg

Calcium144 mg

Iron0.4 mg

Magnesium21 mg

Phosphorus129 mg

Zinc0.6 mg

Copper0.1 mg

Manganese0.1 mg

Vitamin D0.8 mcg

Vitamin C4.5 mg

Vitamin A26 mcg

Vitamin E0.1 mg

Vitamin K1.1 mcg

Vitamin B60.1 mg

Vitamin B120.4 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.1 mg

Niacin (B3)0.5 mg

Folate31 mcg

Choline18 mg

Caffeine0 mg

Water306 g

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Lowney's cook book (1907) by Maria Willett Howard, page 16. The excerpt below is the record exactly as published.

Asparagus Soup 1 can of asparagus or 2 teaspoons salt 1 bunch of asparagus a few grains cayenne 4 cups cold water 1 cup cream 3 tablespoons butter 2 slices onion 3 tablespoons flour \ teaspoon white pepper 2 cups milk

Cook this with the app: pantry check, scaling, and the assistant.