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Cream of Asparagus
From Royal Victoria cook book, 1900
Serves 4
J. F. SHANACY.
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
94Calories
6 gProtein
10 gCarbs
6 gFat
Full nutrition (33 nutrients)
Calories94 kcal
Protein6.3 g
Carbohydrates10 g
Fiber0.1 g
Sugars3.7 g
Total Fat5.6 g
Saturated Fat0.8 g
Monounsaturated Fat1.4 g
Polyunsaturated Fat0.5 g
Cholesterol15 mg
Sodium339 mg
Potassium269 mg
Calcium9.2 mg
Iron0.6 mg
Magnesium11 mg
Phosphorus70 mg
Zinc0.4 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C1 mg
Vitamin A2.4 mcg
Vitamin E0.1 mg
Vitamin K0.5 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)3.9 mg
Folate26 mcg
Choline22 mg
Caffeine0 mg
Water225 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Royal Victoria cook book (1900) by Ont.). Woman's Auxiliary Royal Victoria Hospital (Barrie, page 21. The excerpt below is the record exactly as published.
CREAM OF ASPARAGUS.—Boil asparagus until tender, salt, and rub through a colander, add 1 quart of boiling stock, thicken with 1 tablespoon of flour rubbed smooth in 1 of butter. When boiled up add $ a cup of sweet cream
Cook this with the app: pantry check, scaling, and the assistant.