Asparagus Soup
From Cassell's dictionary of cookery, 1892
Serves 10
Time to prepare is about an hour.
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
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. — Take a hundred heads of asparagus. Cut away the hard, tough part, and boil the rest till tender. Drain them, tkrow half into cold water until the soup is nearly ready, and press the other half through a hail- sieve. Stir the pressed asparagus into three pints of stock, wliich has not been fla- voured with any other vegetable. BoU it, and add salt, pepper, and a small lump of sugar
Cook this with the app: pantry check, scaling, and the assistant.