Six bunches of asparagus, cooked thoroughly and pressed through a sieve; one quart of milk, half pound butter, and four tablespoons flour. Mix flour and butter together, and let boil five minutes, then add the milk, then the asparagus, stirring well but not boiling. Season with salt and pepper to taste. If not perfectly white, strain again, and serve hot. If celery is used, three bunches are sufficient; the SOUP to be made same as above. — Mrs. Hugh Parry.
Seventy-Five Receipts for Pastry Cakes, and Sweetmeats, by Miss Leslie (Year 1832)