Presented as published in 1906. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
vegetariannut-free
Cream of Asparagus Soup
From How we cook in Tennessee .., 1906
Serves 8
A modern interpretation · AI-generated from the original record
Ingredients
- two quarts of fresh sweet milk
- two bunches of fresh asparagus
- a teaspoonful of flour
- three tablespoonfuls of butter
- salt to taste
- a dash of cayenne pepper
Method
Cut the asparagus in one inch lengths and thoroughly cook in water with a pinch of salt.
Let the milk just come to a boil, add asparagus and butter, with flour rubbed smoothly in.
Serve hot with toasted crackers.
Nutrition per serving
795Calories
20 gProtein
135 gCarbs
26 gFat
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from How we cook in Tennessee .. (1906) by Jackson (Tenn.). First Baptist Church. The Silver Thimble Society., page 3. The excerpt below is the record exactly as published.
Cream of Asparagus Soup. — Take two quarts of fresh sweet milk, two bunches of fresh asparagus ; cut the asparagus in one inch lengths and thoroughly cook in water, with a pinch of salt ; 8 HOW WE COOK IN TENNESSEE. let the milk just come to a boil, and add asparagus and three tablespoonfuls of butter, with a teaspoonful of flour rubbed smoothly in ; salt to taste, and a dash of cayenne pepper
Cook this with the app: pantry check, scaling, and the assistant.