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Cream of Asparagus Soup a la Joel

Name: Cream of Asparagus Soup a la Joel
Yield: 1 servings
Ingredients: one tablespoon butter; one tablespoon flour; one cup milk; Cook the asparagus tips and stems separately; last, add some cream

From The Swedish, French, American cook book, 1918

Serves 1

Serve with croutons.

Presented as published in 1918. 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

985Calories

14 gProtein

28 gCarbs

102 gFat

Full nutrition (33 nutrients)

Calories985 kcal

Protein14 g

Carbohydrates28 g

Fiber0.5 g

Sugars12 g

Total Fat102 g

Saturated Fat52 g

Monounsaturated Fat19 g

Polyunsaturated Fat0.3 g

Omega-30 g

Cholesterol302 mg

Sodium143 mg

Potassium675 mg

Calcium452 mg

Iron0.6 mg

Magnesium49 mg

Phosphorus404 mg

Zinc1.8 mg

Copper0 mg

Manganese0.1 mg

Vitamin D2.3 mcg

Vitamin C2.3 mg

Vitamin A78 mcg

Vitamin E0.1 mg

Vitamin K5.6 mcg

Vitamin B60.3 mg

Vitamin B121.3 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.4 mg

Niacin (B3)1.2 mg

Folate58 mcg

Choline43 mg

Water377 g

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 57. The excerpt below is the record exactly as published.

Cream of Asparagus Soup a la Joel Potage a la Creme d’ Asperge, a la Joel Cook the asparagus tips and stems separately. Mash the stems through a sieve with their own stock. Put one tablespoon butter AMERICAN COOK BOOK in a pan; add one tablespoon flour, the mashed asparagus, one cup milk; last, add some cream

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