Estimated Nutrition (whole recipe, rough)
Counts 5 of 7 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Onion | 1 medium (110g) | 44 |
| Bacon | 1 slice cooked (8g) | 43 |
| Asparagus | 6 spears (90g) | 27 |
| Water | not in our table | 0 |
| Meat | not in our table | 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
- two quarts of water
- three pints of water
- one pound of any kind of white meat
- one quart of rich milk
- a piece of bacon
- four large bunches of asparagus
- one inch of the tops
- one large bunch of aspar- agus
- one onion
- one large spoonful of butter
Directions
Take four large bunches of asparagus, scrape them nicely, cut off one inch of the tops, lay them in water, chop up the stalks and put them on the fire with a piece of bacon and a large onion cut up, with pepper and salt. Add two quarts of water, boil until the stalks are quite soft, press them through a sieve, strain the water, and put it into the pot. Cut up a chicken with the tops of the asparagus, and boil all until done. Thicken it with flour, butter and milk.
RATCLIFFE ASPARAGUS SOUP. No. i.
Wash and cut up in small pieces one large bunch of aspar- agus and one onion. Put on the fire with three pints of water, one pound of any kind of white meat, chicken pre- ferred (veal very good), pepper and salt. Just before serving, add one large spoonful of butter, creamed in same quantity of flour, and one quart of rich milk with the cream in it. Boil up quickly. Strain and serve hot.