gluten-freenut-freesoy-freefish-freeshellfish-free
Asparagus Soup with Stock
From The national course in home economics, 1917
Serves 4
M. H. T.
Presented as published in 1917. 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
429Calories
16 gProtein
22 gCarbs
30 gFat
Full nutrition (33 nutrients)
Calories429 kcal
Protein16 g
Carbohydrates22 g
Fiber1.1 g
Sugars7.5 g
Total Fat30 g
Saturated Fat13 g
Monounsaturated Fat7.1 g
Polyunsaturated Fat1 g
Cholesterol75 mg
Sodium690 mg
Potassium711 mg
Calcium62 mg
Iron1.2 mg
Magnesium30 mg
Phosphorus192 mg
Zinc1.1 mg
Copper0.3 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C6.1 mg
Vitamin A4.7 mcg
Vitamin E0.8 mg
Vitamin K2.4 mcg
Vitamin B60.4 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.5 mg
Niacin (B3)8.1 mg
Folate127 mcg
Choline44 mg
Caffeine0 mg
Water529 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 51. The excerpt below is the record exactly as published.
ASPARAGUS SOUP WITH STOCK. Take one-half pound of fresh asparagus, cut off heads, boil separa:ely in salt water until done, about fifteen minutes. Cut the rest into small pieces, throw them into two quarts of boiling stock. Cook gently one hour. Pass through a fine colander, boil again, add asparagus heads, the yolks of one or two eggs beaten up in one-half cup cream
Cook this with the app: pantry check, scaling, and the assistant.