Photo: Stephanie Studer
Estimated Nutrition (whole recipe, rough)
539
Calories
17g
Protein
7g
Fat
102g
Carbs
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Asparagus | 6 spears (90g) | 27 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 bunches of asparagus
- one bunch
- 1 pint sweet cream in double boiler
- a tablespoon of flour
- salt
- pepper
Directions
1
Boil until tender in some soup stock 2 bunches of asparagus. Remove from fire. Cut tips off one bunch and set aside. Pass remainder through colander. Add to the other soup stock and thicken with a tablespoon of flour. Heat 1 pint sweet cream in double boiler and pour while boiling into the soup tureen, then stir in the prepared stock. Put in asparagus tips, season with salt and pepper and drop in the small egg custards for soup.
By [Hayes, Emma (Allen), Mrs.], 1868- [from old catalog] ·
Recipe sourced from
internet_archive