Asparagus Soup
From The blue ribbon cook book, 1904
Celery, peas, etc., can be used in the same way.
Presented as published in 1904. 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
1616Calories
10 gProtein
20 gCarbs
178 gFat
Full nutrition (24 nutrients)
Calories1616 kcal
Protein9.7 g
Carbohydrates20 g
Total Fat178 g
Saturated Fat96 g
Monounsaturated Fat34 g
Cholesterol514 mg
Sodium98 mg
Potassium460 mg
Calcium289 mg
Iron0.2 mg
Magnesium29 mg
Phosphorus272 mg
Zinc1.1 mg
Copper0 mg
Manganese0 mg
Vitamin K11 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0 mg
Niacin (B3)0.5 mg
Folate4.2 mcg
Water275 g
As published
This recipe was extracted from The blue ribbon cook book (1904) by Jennie C. Benedict, page 8. The excerpt below is the record exactly as published.
1 quart white stock. 1 can asparagus. 1 pint cream. 1 level tablespoon of butter. 1 heaping teaspoonful flour
Cook this with the app: pantry check, scaling, and the assistant.