Asparagus Soup
From Every-day dishes and every-day work, 1897
Presented as published in 1897. 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
1796Calories
36 gProtein
183 gCarbs
104 gFat
Full nutrition (33 nutrients)
Calories1796 kcal
Protein36 g
Carbohydrates183 g
Fiber10 g
Sugars24 g
Total Fat104 g
Saturated Fat58 g
Monounsaturated Fat21 g
Polyunsaturated Fat2.3 g
Omega-30.1 g
Cholesterol300 mg
Sodium2382 mg
Potassium1214 mg
Calcium1348 mg
Iron64 mg
Magnesium129 mg
Phosphorus758 mg
Zinc3.4 mg
Copper0 mg
Manganese0.5 mg
Vitamin D4.7 mcg
Vitamin C0 mg
Vitamin A156 mcg
Vitamin E0.3 mg
Vitamin K5.6 mcg
Vitamin B60.6 mg
Vitamin B122.6 mcg
Thiamin (B1)1.7 mg
Riboflavin (B2)2 mg
Niacin (B3)16 mg
Folate256 mcg
Choline111 mg
Water1334 g
As published
This recipe was extracted from Every-day dishes and every-day work (1897) by E. E. Kellogg, page 61. The excerpt below is the record exactly as published.
Asparagus Soup. — Wash two bunches of fresh asparagus carefully, and cut into small pieces. Put to cook in a quart of boiling water, and simmer gently till perfectly tender, when there should remain about a pint of the liquor. Turn into a colander, and rub all through except the hard portion. To a pint of asparagus mixture add salt and one cup of thin cream and a pint of milk
Cook this with the app: pantry check, scaling, and the assistant.