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Clear Asparagus Soup
From Practical household cookery, 1891
Serves 4
Presented as published in 1891. 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
173Calories
10 gProtein
24 gCarbs
4 gFat
Full nutrition (33 nutrients)
Calories173 kcal
Protein10 g
Carbohydrates24 g
Fiber5.9 g
Sugars3.7 g
Total Fat3.5 g
Saturated Fat0.8 g
Monounsaturated Fat1.4 g
Polyunsaturated Fat0.5 g
Cholesterol7.1 mg
Sodium346 mg
Potassium1117 mg
Calcium71 mg
Iron1.9 mg
Magnesium53 mg
Phosphorus232 mg
Zinc2.2 mg
Copper0.5 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C29 mg
Vitamin A2.4 mcg
Vitamin E0.1 mg
Vitamin K0.5 mcg
Vitamin B60.5 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.2 mg
Niacin (B3)7.1 mg
Folate581 mcg
Choline22 mg
Caffeine0 mg
Water508 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Practical household cookery (1891) by E. Duret, page 13. The excerpt below is the record exactly as published.
CLEAR ASPARAGUS SOUP. Cut the green part of a bundle of fifty asparagus, not too large, into points ; boil them in salt water for twelve or fifteen minutes; strain through a colander, and pour them into a stewpan in which a quart of broth has already been set near to the boil ; let the contents simmer for five minutes only ; add salt and pepper to taste, and serve. 84. CABBAGE SOUP. After having cut a cabbage (savoy preferred) in quarters and washed it carefully in salt water, blanch it with the head of a celery, and let it get cold ; then put the pieces into a stewpan with a good slice of ham, a rasher of bacon, and one quart of broth
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