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Asparagus Soup, Aulemand
From Cassell's dictionary of cookery, 1892
Serves 6
Probable cost, Is. 4d. per pint.
Presented as published in 1892. 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
490Calories
66 gProtein
0 gCarbs
25 gFat
Full nutrition (34 nutrients)
Calories490 kcal
Protein66 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat25 g
Saturated Fat9.4 g
Monounsaturated Fat12 g
Polyunsaturated Fat1.5 g
Omega-30 g
Cholesterol205 mg
Sodium267 mg
Potassium1034 mg
Calcium50 mg
Iron6.6 mg
Magnesium64 mg
Phosphorus638 mg
Zinc16 mg
Copper0.3 mg
Manganese0 mg
Vitamin D0.3 mcg
Vitamin C0 mg
Vitamin A3.9 mcg
Vitamin E0.6 mg
Vitamin K4.2 mcg
Vitamin B61.7 mg
Vitamin B127.9 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.6 mg
Niacin (B3)17 mg
Folate16 mcg
Choline190 mg
Caffeine0 mg
Water456 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 181. The excerpt below is the record exactly as published.
Asparagus Soup, AUemand.— Lay three rashers of bacon at the bottom of a sauce- pan. Place on them four pounds of lean beef cut into pieces and rolled in flom-. Cover the jmn closely, and put it over a gentle fire to draw out the gravy, taking care it does not bum. Pour over it a breakfast-cupful of ale and three pints of water. Let it simmer gently for two hours. Strain the liquor, and take off the fat. Add salt and pepper to taste
Cook this with the app: pantry check, scaling, and the assistant.