Asparagus Soup

Ingredients

• one quart of asparagus
• one quart of water
• one pint milk
• one tablespoonful butter
• one tablespoonful of flour
• season
• season

Method

1. 1

   Boil asparagus in water until tender; rub through a colander and return to the water.

2. 2

   Heat milk, stir in butter and flour, cook briefly, season, and pour into asparagus.

3. 3

   Serve over toasted bread cut into dice.

Nutrition per serving

As published

This recipe was extracted from The Common sense recipe book (1898) by Sarah Allen, page 9. The excerpt below is the record exactly as published.

ASPARAGUS SOU B; Boil one quart of asparagus, cut in inch lengths, in one quart of water until tender; rub through a colander and return to the water in which it was boiled. Heat one pint milk, stir into it is a big bracing tonic Wilson's Invalids Port 3 ries profession. 27 OVRIL IMPROVES HASHED GAME | oy one tablespoonful butter rubbed with one of flour, and cook a few moments. Season, and pour into asparagus. Let get boil- ing hot, pour into tureen over toasted bread cut into dice. Serve at once. AVI DM RES OUR: A large soup bone (two pounds), a chicken, a small slice of ham, an onion, two sprigs of parsley, half a small carrot, half a small parsnip, half a stick of celery, three cloves, pepper, salt, a gallon of cold water, whites and shells of two eggs, and cara- mel for coloring. Boil slowly for five hours, beef, chicken and ham; add the vegetables and cloves to cook last hour, having first fried the onion in a little fat. Strain the soup into an earthen bowl, and let remain oyer night. Next day remove cake of fat on the top; take out the jelly, avoiding the settlings, and mix into it the beaten whites of the eggs with the shells. Boil quickly for half a minute, then pass through a jelly bag. When ready to serve, add a large tablespoon of caramel. TUES NIN Ee SOU PB: Two and one-quarter quarts of boiling water, one-half pint of white turnip, one-half pint of carrot, one gill of celery, one gill of onion, one gill of white cabbage, six tablespoonfuls of butter, one large tablespoonful of Bovril, one level tablespoon- ful of salt, one-quarter teaspoonful of pepper. Cut the vegetables into thin, narrow strips, and, after putting them in the frying-pan with the butter, set on the stove. As soon as they begin to cook, stir them well. Cover the pan, and set back where the contents will cook slowly for half an hour) Stir: otten: Has stood the test of 40 years, and still takes Be so n S Stare the lead. Manufactured only by THE EDWARDSBURC STARCH CO., Ltd. CARDINAL, Ont. 28 James M. Aird —&» Bread, Cakes and Candies Pure, Good, Wholesome Telephones 1025, 1340, 6488, 5052 Into a saucepan put the water, beef extract, salt and pepper, and place on the fire. Draw forward to a hotter place on the stove the pan containing the vegetables, and stir until the butter separates from them, being careful not to brown them. Take them up on a soup plate, and press from them as much butter as possible. Add the fried vegetables to the soup, and simmer eentiyMor all canwhour ww woeryveat once: The butter in which the vegetables were cooked may be used in meat and fish sauces. CARROT :SO Ui Grate a carrot or cut it in cubes or fine strips and boil till very tender, using sufficient water to make one quart when done. Put in one teaspoonful of Bovril, season with salt, pep- per and one teaspoonful of lemon juice. TOMATO SOUR: Cook together, one tablespoonful of butter and one tablespoon- ful of cornstarch; add one cupful of strained tomato and three cupfuls of boiling water. Season with one teaspoonful of Bovril, one teaspoonful of salt and a little pepper. JULIENNE SOUP. Use carrots, turnips and celery root cut in narrow strips an inch long, and onion and cabbage shopped fine. If the veget- ables are old and strong, parboil and drain. Cook a generous cup- ful of the mixed vegetables till tender, then add sufficient water to make one quart. Add seasoning to taste and one teaspoonful of Bovril. The beef extract may be put in before the vegetables are cooked if preferred, giving a slightly different flavor. SUCCES SAS PARTS ETL PID HARRIE is RSI, | is guaranteed absolutely pure, is made VICTOR S()AP of the best materials, and is free from all injurious chemicals. 29 Lyman's Tea Tablets ONE MAKES A CUP OF TEA Put up in Boxes of 100 and 200 at 25 cts. and 40 cts. per box, MoSsT CONVENIENT FOR CAMPING AND PICNICS OX PATE Vow UP: Two oxtails, three quarts of water, one tablespoonful of Bovril, three tablespooniuls cornstarch, two teaspoonfuls of salt, one-half teaspoonful pepper-corns, one tiny bit of mace, four whole cloves, one piece of cinnamon about an inch long, one sprig each of savory, thyme and parsley, one leaf of sage, cne bay leaf, one onion, one blade of celery, one large slice of carrot. Have the oxtails freed from fat and cut into small joints. Wash them in several waters, and then put them in a stewpan with three quarts of cold water. Place on the stove, and heat slowly to the boiling point; then skim carefully, and set back where the water will just bubble at one side of the stewpan. Cook for one hour. Tie the spice and herbs in a loose piece of netting and putting them, with the vegetables and salt, in the stewpan, cook for one hour longer. At the end of that time strain the soup through a coarse napkin, and set away to cool. Rinse the oxtails in cold water, and put away in a cold place. When the soup is cold, skim off all the fat. SAGOSORGUAPIOCA sSOUR: Sprinkle one tablespoonful of either sago or tapioca into boil- ing water and cook until clear from ten to thirty minutes. Add the Bovril and seasoning as in other recipes. GORN: SOUR Use one tablespoonful of corn meal in place of the farina and proceed as above, cooking it for one hour. 4 LUBY’S “tse HAIR 30 fead ies Say Baby’s Own Soap Is unsurpassed... for the Complexion. MACARONI OR SPAGHETTI SOUP. Cook the macaroni in boiling salted water until tender, twenty to forty minutes, according to size and age. Proceed as for rice soup, or drain and chill in cold water, then cut in short lengths and put into hot stock. Vermicelli and Alphabets may be cooked in the stock itself. BROWN SOUP. Chop a small onion fine and cook in two tablespoonfuls of butter until it begins to brown, then put in two tablespoonfuls of flour

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