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Cream of Asparagus Soup
From The white ribbon cook book, 1894
Serves 4
Do not allow the mixture to stand, or it will separate.
Presented as published in 1894. 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
6Calories
0 gProtein
1 gCarbs
0 gFat
Full nutrition (32 nutrients)
Calories5.5 kcal
Protein0.3 g
Carbohydrates0.6 g
Fiber0.1 g
Sugars0.3 g
Total Fat0.2 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0.8 mg
Sodium2.5 mg
Potassium27 mg
Calcium9 mg
Iron0 mg
Magnesium1.6 mg
Phosphorus9.7 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0.1 mcg
Vitamin C0.6 mg
Vitamin A2 mcg
Vitamin E0 mg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate11 mcg
Choline1.1 mg
Water11 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The white ribbon cook book (1894) by Kathryn Armstrong, page 10. The excerpt below is the record exactly as published.
Cream of Asparagus Soup — One bundle as- paragus, 1 qt. milk, butter, flour
Cook this with the app: pantry check, scaling, and the assistant.