Estimated Nutrition (whole recipe, rough)
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| 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
- 1 quart of milk 3 even teaspoonfuls flour 1 tablespoonful butter salt
- 1 tablespoonful butter salt
- 1 bundle of asparagus 1 quart of milk 3 even teaspoonfuls flour 1 tablespoonful
- 3 even teaspoonfuls flour 1 tablespoonful butter salt
- salt
- pepper
Directions
1 bundle of asparagus 1 quart of milk 3 even teaspoonfuls flour 1 tablespoonful butter Salt and pepper to taste Wash the asparagus and boil in salted water 30 minutes. Cut off tops and put in a soup tureen. Put the milk on to heat. Press the asparagus through the colander. Rub butter and flour together, add the milk and stir continually until it thickens. Add the asparagus; take it at once from the fire. Add the salt and pepper and pour over the tops in the tureen. All cream soups must be served as soon as they are made or they will curdle. Mrs. S. T. Rorer.