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Nut and Asparagus Soup
From Vegetarian Cook Book, 1904
Serves 4
Presented as published in 1904. 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
148Calories
9 gProtein
20 gCarbs
3 gFat
Full nutrition (33 nutrients)
Calories148 kcal
Protein9.2 g
Carbohydrates20 g
Fiber4.2 g
Sugars3.7 g
Total Fat3.3 g
Saturated Fat0.8 g
Monounsaturated Fat1.4 g
Polyunsaturated Fat0.5 g
Cholesterol7.1 mg
Sodium2769 mg
Potassium874 mg
Calcium55 mg
Iron1.5 mg
Magnesium41 mg
Phosphorus185 mg
Zinc1.7 mg
Copper0.4 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C21 mg
Vitamin A2.4 mcg
Vitamin E0.1 mg
Vitamin K0.5 mcg
Vitamin B60.4 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)6.2 mg
Folate421 mcg
Choline22 mg
Caffeine0 mg
Water426 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Vegetarian Cook Book (1904) by E. G. Fulton, Edward Fulton, page 5. The excerpt below is the record exactly as published.
NUT AND ASPARAGUS SOUP Asparagus, finely cut, 4 cups. Vegetable soup stock, 4 cups. Salt
Cook this with the app: pantry check, scaling, and the assistant.