Photo: Cala
Estimated Nutrition (whole recipe, rough)
733
Calories
24g
Protein
21g
Fat
112g
Carbs
What these numbers assume — 5 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 |
| 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 pint of milk
- 2 tablespoonfuls butter
- 1 tablespoonful flour
- 1 teaspoonful salt
- 1 good- sized bunch of asparagus
Directions
1
1 pint of milk.
2
1 good- sized bunch of
3
asparagus.
4
2 tablespoonfuls butter.
5
1 tablespoonful flour. 1 teaspoonful salt. Pepper.
6
Put the asparagus on to cook in cold water enough to cover. Cook until very tender. Cut off a few of the tips to serve in the soup. Mash the rest, with the water they are cooked in, through a strainer. Scald the milk. Melt butter, stir into it flour and sea- sonings, then stir it into the milk. Add the asparagus pulp and tips. Serve.
By Norton, Caroline Trask ·
Recipe sourced from
internet_archive