Lunch
Asparagus Soup
A turn-of-the-century lunch recipe featuring white stock ii or iii, with the original instructions and source page intact.
Prep, cook, and serving values are clearly labeled editorial estimates. This transcription still needs a verified yield and modern kitchen adaptation before WorkLife will allow it to create a shopping cart.
From the cited source
Source ingredient cues
These cues were extracted from the historical method for discovery. Use the complete source method and citation alongside them.
- 3 cups White Stock II or III
- 1 can asparagus
- 2 cups cold water
- 1 slice onion
- ¼ cup butter
- ¼ cup flour
- 2 cups scalded milk
- Salt and pepper
Historical transcription
Source method
- 1
Drain and rinse asparagus, reserve tips, and add stalks to cold water; boil five minutes, drain, add stock, and onion; boil thirty minutes, rub through sieve, and bind with butter and flour cooked together. Add salt, pepper, milk, and tips.
Nutrition pending
No invented nutrition numbers.
WorkLife will publish nutrition and scalable serving quantities only after this historical transcription receives a measured modern adaptation.