Presented as published in 1900. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
vegetariangluten-freenut-free
Asparagus Soup
From The complete cook book, 1900
Serves 1
A modern interpretation · AI-generated from the original record
Ingredients
- two bunches of fresh, tender asparagus
- one slice of onion
- one teaspoonful of salt
- half a teaspoonful of sugar
- a lump of butter
- the yolk of one egg
- half a pint of cream or milk
Method
Boil asparagus with onion and salt for 30 minutes.
Remove onion, pound asparagus, mix with butter and sugar.
Add to boiling water, then stir in egg yolk and cream.
Strain and serve with sliced asparagus.
As published
This recipe was extracted from The complete cook book (1900) by Rees, Jennie Day Mrs., page 8. The excerpt below is the record exactly as published.
ASPARAGUS SOUP. Boil two bunches of fresh, tender asparagus in water with one slice of onion and one teaspoonful of salt, thirty minutes. Throw away the onion, remove the asparagus, and cut off the tender part and pound it to a paste with a little water. Add to it a lump of butter rolled in flour and half a teaspoonful of sugar. Mix over the fire until it melts. Now add all to the boiling water, in which the asparagus was cooked. Then beat the yolk of one egg in half a pint of cream or milk
Cook this with the app: pantry check, scaling, and the assistant.