Asparagus Soup
A historical recipe from Dr. Allinson's cookery book, comprising many valuable vegetarian recipes, by Allinson, T. R. (Thomas Richard) (1915).
A historical recipe
Dr. Allinson's cookery book, comprising many valuable vegetarian recipes, by Allinson, T. R. (Thomas Richard) (1915). Project Gutenberg eBook #13887.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Ingredients 3 ingredients
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
Method
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- 1/2 dozen sticks of asparagus, 1/2 pint water, 1/4 pint milk, 1 level dessertspoonful of cornflour, 1/4 oz.
- of butter, pepper and salt to taste.
- Boil the asparagus in the water till tender, add the seasoning, and the cornflour smoothed in the milk, boil up and serve.
Plating
Cookware for this recipe
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Saucepan