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Cream of Asparagus
From European and American cuisine, 1914
Serves 6
Presented as published in 1914. 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
99Calories
3 gProtein
2 gCarbs
10 gFat
Full nutrition (34 nutrients)
Calories99 kcal
Protein2.7 g
Carbohydrates2.5 g
Fiber0 g
Sugars0.1 g
Total Fat10 g
Saturated Fat4.5 g
Monounsaturated Fat2 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol87 mg
Sodium417 mg
Potassium51 mg
Calcium23 mg
Iron0.4 mg
Magnesium4 mg
Phosphorus48 mg
Zinc0.3 mg
Copper0 mg
Manganese0 mg
Vitamin D0.3 mcg
Vitamin C0.2 mg
Vitamin A27 mcg
Vitamin E0.2 mg
Vitamin K0.5 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.2 mg
Folate15 mcg
Choline49 mg
Caffeine0 mg
Water27 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 26. The excerpt below is the record exactly as published.
Cream of Asparagus. — Pare and cut Vg bunch of asparagus into small pieces ; place them in a saucepan with 2 quarts of boiling white stock and 1 teaspoonful salt; cook 1 hour; then rub through a sieve and return the soup in saucepan to the fire ; melt in a small saucepan 1 tablespoonful butter, add IVb heaping tablespoon- f al flour, cook and stir 2 minutes, then add it to the soup ; cook 36 SOUPS, Etc. slowly 10 minutes ; season to taste with salt ; aud last the yolk of 2 eggs mixed with Ys ^^V cream
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