Presented as published in 1887. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
vegetariannut-free
Cream of Asparagus
From Original White House Cookbook, 1887
Serves 6
If using water instead of stock, use all cream.
A modern interpretation · AI-generated from the original record
Ingredients
- two bundles of fresh asparagus
- an onion
- three tablespoonfuls of butter
- three tablespoonfuls of dissolved flour
- a quart of stock or water
- the milk and cream
- the asparagus heads
Method
Cook the tops of one bunch of asparagus in salted water for 20 minutes.
Cook the rest in stock or water for 20 minutes.
Fry the onion in butter for 10 minutes, then add the boiled asparagus and cook for 5 minutes.
Add dissolved flour, cook for 5 minutes, then turn into boiling stock and boil for 20 minutes.
Rub through a sieve, add milk and cream, and the asparagus heads.
As published
This recipe was extracted from Original White House Cookbook (1887) by Hugo Ziemann, F. L. Gillette, Hugo Zimmerman, mrs gillette, page 15. The excerpt below is the record exactly as published.
CREAM OF ASPARAGUS. For making two quarts of soup, use two bundles of fresn asparagus. Cut the tops from one of the bunches and cook them twenty minutes in salted water, enough to cover them. Cook the remainder of the aspar- agus about twenty minutes in a quart of stock or water. Cut an onion into thin slices and fry in three tablespoonfuls of butter ten minutes, being careful not to scorch it; then add the asparagus that has been boiled in the stock ; cook this five minutes, stirring constantly ; then add three tablespoonfuls of dissolved flour, cook five minutes longer. Turn this mixture into the boiling stock and boil twenty minutes. Rub through a sieve ; add the milk and cream and the asparagus heads
Cook this with the app: pantry check, scaling, and the assistant.