Asparagus Soup

Name: Asparagus Soup
Ingredients: two bunches of asparagus; one quart milk; two tablespoons flour; one tablespoon butter

From Choice recipes, 1900

Presented as published in 1900. 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

642Calories

34 gProtein

57 gCarbs

42 gFat

Full nutrition (30 nutrients)

Calories642 kcal

Protein34 g

Carbohydrates57 g

Sugars47 g

Total Fat42 g

Saturated Fat18 g

Monounsaturated Fat6.7 g

Polyunsaturated Fat1.1 g

Omega-30.1 g

Cholesterol148 mg

Sodium372 mg

Potassium1486 mg

Calcium1204 mg

Iron0.9 mg

Magnesium120 mg

Phosphorus1004 mg

Zinc4.2 mg

Copper0 mg

Manganese0.1 mg

Vitamin D9.4 mcg

Vitamin A312 mcg

Vitamin E0.5 mg

Vitamin B60.6 mg

Vitamin B125.3 mcg

Thiamin (B1)0.7 mg

Riboflavin (B2)1.4 mg

Niacin (B3)2.1 mg

Folate25 mcg

Choline174 mg

Water863 g

As published

This recipe was extracted from Choice recipes (1900), page 3. The excerpt below is the record exactly as published.

ASPARAGUS SOUP— Miss Laughlin Boil two bunches of asparagus one half hour. Put one quart milk on stove, press tender stalks through colander into milk. Thicken with two tablespoons flour rubbed into one tablespoon butter

Cook this with the app: pantry check, scaling, and the assistant.