vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Cream of Asparagus, Favori
From The Hotel St. Francis cook book, 1919
Serves 4
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
3Calories
0 gProtein
0 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories3.3 kcal
Protein0.2 g
Carbohydrates0.4 g
Fiber0.1 g
Sugars0 g
Total Fat0.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0.1 mg
Sodium40 mg
Potassium15 mg
Calcium1.9 mg
Iron0.1 mg
Magnesium0.8 mg
Phosphorus4.1 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C1.6 mg
Vitamin A3.4 mcg
Vitamin E0.1 mg
Vitamin K5 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate9 mcg
Choline1.3 mg
Caffeine0 mg
Water12 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 230. The excerpt below is the record exactly as published.
Cream of asparagus, Favori Salted mixed nuts. Celery Sole Heloise Roast leg of veal, au jus ^ Spinach in cream Potatoes au gratin Romaine salad Pancakes a la Lieb Demi tasse Omelette Cherbourg. Mix a cup of picked shrimps with two spoonfuls of cream sauce. Heat well, and season with salt and pepper. Make the omelette in the usual manner, and before turning over on platter fill with the prepared shrimps. Pour a thick cream sauce around the omelette. Lorette salad. One-third field salad, one-third boiled celery root, and one- third pickled beets. Season with French dressing. Alhambra ice cream. Half vanilla and half strawberry ice cream served in any fancy form. Cream of asparagus, Favori. Make a cream of asparagus soup and serve wtih plenty of boiled asparagus tips
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