Cream of Asparagus

Name: Cream of Asparagus
Ingredients: asparagus; required quantity of milk; salt; pepper; a little celery; thicken with cornstarch; narrow toast fingers; sprinkled with grated cheese

From The Memorial Hall cook book, 1919

Presented as published in 1919. 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

7Calories

0 gProtein

1 gCarbs

0 gFat

Full nutrition (15 nutrients)

Calories6.7 kcal

Protein0.2 g

Carbohydrates1.3 g

Total Fat0.1 g

Sodium39 mg

Potassium106 mg

Calcium19 mg

Iron0 mg

Magnesium4.4 mg

Phosphorus8.6 mg

Zinc0 mg

Copper0 mg

Manganese0 mg

Vitamin B60 mg

Water38 g

As published

This recipe was extracted from The Memorial Hall cook book (1919) by Willow Grove Memorial Hall (Willow Grove, Pa.), page 3. The excerpt below is the record exactly as published.

Cream of Asparagus Press the asparagus through sieve, and add required quantity of milk. Season with salt, pepper, and a little celery, and thicken with cornstarch. Serve with narrow toast fingers, sprinkled with grated cheese

Cook this with the app: pantry check, scaling, and the assistant.