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Cream of Asparagus Soup
From Mary Jane's cook book, 1916
Serves 2
Presented as published in 1916. 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
558Calories
12 gProtein
23 gCarbs
52 gFat
Full nutrition (33 nutrients)
Calories558 kcal
Protein12 g
Carbohydrates23 g
Fiber0 g
Sugars5.6 g
Total Fat52 g
Saturated Fat25 g
Monounsaturated Fat11 g
Polyunsaturated Fat0.8 g
Cholesterol147 mg
Sodium532 mg
Potassium498 mg
Calcium85 mg
Iron1.2 mg
Magnesium23 mg
Phosphorus172 mg
Zinc0.8 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0.7 mg
Vitamin A3.5 mcg
Vitamin E0.1 mg
Vitamin K3.5 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.3 mg
Niacin (B3)6.2 mg
Folate30 mcg
Choline33 mg
Caffeine0 mg
Water397 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Mary Jane's cook book (1916) by Mary Jane, Sophie D. Coe, page 117. The excerpt below is the record exactly as published.
CREAM OF ASPARAGUS SOUP. Asparagus pulp, 1 pint. Flour, 2 tablespoons. Chicken stock, iy2 pints. Salt and pepper. Butter, 1 tablespoon. Cream, 1 cup
Cook this with the app: pantry check, scaling, and the assistant.