vegetarianpescatariannut-freeegg-freesoy-freefish-freeshellfish-free
Cream of Asparagus Soup
From The Twin-city housewife, 1920
Serves 4
Presented as published in 1920. 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
162Calories
8 gProtein
15 gCarbs
11 gFat
Full nutrition (32 nutrients)
Calories162 kcal
Protein8.5 g
Carbohydrates15 g
Fiber0.1 g
Sugars12 g
Total Fat11 g
Saturated Fat4.5 g
Monounsaturated Fat1.7 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol37 mg
Sodium93 mg
Potassium389 mg
Calcium302 mg
Iron0.2 mg
Magnesium31 mg
Phosphorus254 mg
Zinc1.1 mg
Copper0 mg
Manganese0 mg
Vitamin D2.3 mcg
Vitamin C0.6 mg
Vitamin A78 mcg
Vitamin E0.1 mg
Vitamin B60.2 mg
Vitamin B121.3 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.4 mg
Niacin (B3)0.6 mg
Folate18 mcg
Choline43 mg
Water221 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Twin-city housewife (1920) by N.C.) International Order of the King's Daughters and Sons. Whatsoever Circle (Winston-Salem, page 14. The excerpt below is the record exactly as published.
Cream of Asparagus Soup Wash one bunch of asparagus, put it in boiling water and let boil gently for three-quarters of an hour. Take from water and cut off tops and put aside until wanted. Put one quart of milk on to boil in a double boiler. Press the asparagus stalks through a colander and add them to the milk. Rub one tablespoon of butter and two even table- spoons of corn starch or flour together until smooth. Add to the boil- ing milk and stir constantly until it thickens. Add asparagus tops, salt and pepper to taste
Cook this with the app: pantry check, scaling, and the assistant.