Asparagus Soup
From The Henderson cook book, 1914
Serves 6
Presented as published in 1914. 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
- one can of asparagus
- reserve one cup of liquor from the can
- three cupfuls of milk
- three tablespoonfuls of butter
- four tablespoonfuls of sifted flour
- one-half of a cupful of cold milk
- one and one-half level teaspoonful
- a dash of white pepper
Method
Open the can of asparagus, reserve the liquor, and rub the stems through a sieve.
Heat the asparagus liquor and milk in a double boiler.
Blend butter with flour and stir in cold milk.
Pour heated milk gradually into the butter-flour mixture, return to the boiler, and cook for 15 minutes.
Add strained asparagus and heat again.
Season with salt and pepper, then add asparagus tips and serve.
As published
This recipe was extracted from The Henderson cook book (1914) by First Baptist Church (Henderson, N.C.). Ladies' Aid Society, page 3. The excerpt below is the record exactly as published.
ASPARAGUS SOUP. Open one can of asparagus, reserve one cup of liquor from the can. Cut off asparagus tips and put aside, rub stems through a sieve. Heat in the double boiler the asparagus liquor and three cupfuls of milk, blend thoroughly three tablespoonfuls of butter with four tablespoonfuls of sifted flour, and stir in one-half of a cupful of cold milk. Pour heated milk gradually on blended butter and flour, return to double boiler and cook fifteen minutes. Add strained aspara- gus and heat again. Season with one and one-half level tea- 10 SOUPS spoonful and a dash of white pepper
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