Estimated Nutrition (whole recipe, rough)
Counts 7 of 8 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Corn | 1/2 cup kernels (82g) | 77 |
| Onion | 1 medium (110g) | 44 |
| Asparagus | 6 spears (90g) | 27 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 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
- one quart of milk in a double boiler
- one tablespoon of onion juice
- one quart of sweet milk
- one-half cup of butter
- one quart of water
- one quart sweet milk
- two quarts of fresh sweet milk
- two bunches of fresh asparagus
- a quart of milk
- a small piece of butter
- a pinch of salt
- one table- spoon of butter
- twelve ears of corn
- one quart
- one inch lengths
- salt
- pepper
Directions
the celery. Put one quart of milk in a double boiler, add the celery and water, one tablespoon of onion juice ; rub one table- spoon of butter and three of flour to a smooth paste, add a little of the soup until a liquid is formed, turn into the boiler. Stir continually until it thickens, then add salt and pepper to taste. Serve immediately. — Mrs. I. B. Tigrett.
Cream of Corn Soup. — To one can of cooked corn add one quart of sweet milk (mash the corn as best you can) let it al- most come to a boil and strain. — Mrs. J. F. Hirt. ' Corn-Cob Soup. — Cut corn off of ten or twelve ears of corn, do not cut close. Then put cobs on to boil in cold water to cover ; boil one hour. Take out cobs, allow them to cool a little and then put scrapings back into the boiling water. There should be about one quart. Add as much milk, one-half cup of butter, salt, and let boil; then add broken crackers. It is very good. — Miss Guy Leeper.
Asparagus Soup. — Parboil the asparagus with as much water as will cover it; then add a quart of milk, butter, salt and thicken with a little flour. It is best to cut the asparagus in small pieces.
Asparagus Soup. — Boil chicken in one quart of water, cut into this tender stalks of asparagus, let boil until all substance is out of chicken, season with pepper and salt. Have your tureen ready with pint of rich, fresh cream and a small piece of butter. Strain the boiling liquid into this and season with celery salt. Cut fresh crisp celery in small pieces and serve very hot.
Cream of Asparagus Soup. — Heat one can of asparagus, then mash it through a colander. Add to that one quart sweet milk, salt and pepper to taste. Butter size of egg. Cook in a double boiler and let come to a boil. — Mrs. J. A. Crook.
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 ;