vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Cream of Asparagus
From The Hotel St. Francis cook book, 1919
Serves 2
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
4Calories
0 gProtein
1 gCarbs
0 gFat
Full nutrition (20 nutrients)
Calories3.5 kcal
Protein0.2 g
Carbohydrates0.6 g
Fiber0.2 g
Total Fat0 g
Sodium0.3 mg
Potassium35 mg
Calcium2.6 mg
Iron0.1 mg
Magnesium1.7 mg
Phosphorus6.7 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin C1.1 mg
Vitamin B60 mg
Thiamin (B1)0 mg
Niacin (B3)0.1 mg
Folate23 mcg
Water12 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 264. The excerpt below is the record exactly as published.
Cream of asparagus. Prepare same as cream of cauliflower. Use either canned or fresh asparagus
Cook this with the app: pantry check, scaling, and the assistant.