Cream of Asparagus Soup
From The Institute cook book, 1913
Serves 4
Presented as published in 1913. 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
As published
This recipe was extracted from The Institute cook book (1913) by Helen Cramp, page 15. The excerpt below is the record exactly as published.
CREAM OF ASPARAGUS Proceed as with cream of celery soup, substituting one halt bundle of fresh asparagus or an equal amount of canned for the 33 Cr^TTtJC Planned for a 0\J KJfO Farailv of Four Family of Four stalk of celery. Or, the tips of a bundle of asparagus may be cut oif for table use and the remainder used for soup. In either case the asparagus ^tIII be better if mashed through a colander, thus removing the woody portions. CREAM OF CORN No. 1 3 ears corn 1 bay leaf Water to cover the com 1 pint cream stock Run a sharp knife down through the center of each row of ker- nels, and with the back of a knife press out the pulp, leaving the husk on the cob. Break the cobs and put them on to boil in suf- ficient cold water to cover them. Boil thirty minutes and strain the liquor. Return the Hquor to the fire, and v/hen boiling add the corn pulp and bay leaf. Cook fifteen minutes ; add the cream sauce
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.