Cream of Asparagus

Name: Cream of Asparagus
Ingredients: % bunch Asparagus; 2 tablespoons of butter; 3 pt. stock or water; 2 tablespoons flour; 1 cup cream; 3 sprigs parsley; Salt and pepper to taste; a little celery

From The Chapel Hill cook book, 1935

Presented as published in 1935. 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

863Calories

7 gProtein

21 gCarbs

106 gFat

Full nutrition (33 nutrients)

Calories863 kcal

Protein6.6 g

Carbohydrates21 g

Fiber0.2 g

Sugars0.1 g

Total Fat106 g

Saturated Fat48 g

Monounsaturated Fat17 g

Polyunsaturated Fat0 g

Cholesterol304 mg

Sodium111 mg

Potassium287 mg

Calcium201 mg

Iron1.3 mg

Magnesium36 mg

Phosphorus159 mg

Zinc0.9 mg

Copper0.2 mg

Manganese0.1 mg

Vitamin D0 mcg

Vitamin C8 mg

Vitamin A25 mcg

Vitamin E0 mg

Vitamin K104 mcg

Vitamin B60.1 mg

Vitamin B120 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.1 mg

Niacin (B3)1.3 mg

Folate34 mcg

Choline0.8 mg

Caffeine0 mg

Water1566 g

As published

This recipe was extracted from The Chapel Hill cook book (1935) by Presbyterian Church (Chapel Hill, N.C.). Woman's Auxiliary, page 2. The excerpt below is the record exactly as published.

CREAM OF ASPARAGUS % bunch Asparagus 2 tablespoons of butter 3 pt. stock or water 2 tablespoons flour 1 onion 1 cup cream 3 sprigs parsley Salt and pepper to taste a little celery

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