Cream of Asparagus
From The home science cook book, 1902
Fresh asparagus can be used after cooking in the same way.
Presented as published in 1902. 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
401Calories
20 gProtein
53 gCarbs
12 gFat
Full nutrition (34 nutrients)
Calories401 kcal
Protein20 g
Carbohydrates53 g
Fiber3 g
Sugars31 g
Total Fat12 g
Saturated Fat7.6 g
Monounsaturated Fat3.1 g
Polyunsaturated Fat0.6 g
Omega-30 g
Cholesterol38 mg
Sodium877 mg
Potassium1009 mg
Calcium654 mg
Iron1.4 mg
Magnesium72 mg
Phosphorus564 mg
Zinc2.5 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C11 mg
Vitamin A397 mcg
Vitamin E0.4 mg
Vitamin K1.5 mcg
Vitamin B60.4 mg
Vitamin B122.6 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)1 mg
Niacin (B3)1.7 mg
Folate76 mcg
Choline9.2 mg
Caffeine0 mg
Water531 g
As published
This recipe was extracted from The home science cook book (1902) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 33. The excerpt below is the record exactly as published.
Cream of Asparagus. Reserve the tips from one can of asparagus, cover the stalks with water, add a slice of onion, and cook for half an hour ; then strain. There should be one pint or more of liquid. To this add one pint of white sauce, the tips of the asparagus, and salt and pepper as desired
Cook this with the app: pantry check, scaling, and the assistant.