Presented as published in 1904. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
gluten-freedairy-freenut-free
Nut and Asparagus Soup
From Vegetarian Cook Book, 1904
Serves 4
A modern interpretation · AI-generated from the original record
Ingredients
- Asparagus, finely cut, 4 cups
- Vegetable soup stock, 4 cups
- Salt
Method
Cook till the asparagus is very tender; put through a sieve; add stock and salt; reheat and serve.
Nutrition per serving
148Calories
9 gProtein
20 gCarbs
3 gFat
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.