vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Asparagus Soup
From The new practical housekeeping, 1890
Serves 4
Green peas may be used in the same way.
Presented as published in 1890. 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
476Calories
17 gProtein
55 gCarbs
22 gFat
Full nutrition (33 nutrients)
Calories476 kcal
Protein17 g
Carbohydrates55 g
Fiber16 g
Sugars11 g
Total Fat22 g
Saturated Fat12 g
Monounsaturated Fat4.4 g
Polyunsaturated Fat0.3 g
Cholesterol60 mg
Sodium51 mg
Potassium1184 mg
Calcium126 mg
Iron2.5 mg
Magnesium89 mg
Phosphorus282 mg
Zinc2.4 mg
Copper0.4 mg
Manganese1 mg
Vitamin D0 mcg
Vitamin C17 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K40 mcg
Vitamin B60.4 mg
Vitamin B120 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.1 mg
Niacin (B3)2.4 mg
Folate226 mcg
Choline57 mg
Caffeine0 mg
Water469 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 514. The excerpt below is the record exactly as published.
Asparagus Soup, — Boil a pint and a half split pease two hours, rub through sieve and add cap stock, stew half pint asparagus, cut small, in three quarts water with four younor onions, a head of let- tuce, shredded, and h ilf head cut celery till tender, then put all together, stew a few minutes, add half pint cream and littleSpinach Coloring
Cook this with the app: pantry check, scaling, and the assistant.