Asparagus Loaf

Ingredients

• 2 tablespoons flour
• 2 tablespoons Crisco
• 1 teaspoon salt
• dash of pepper
• 1 cup of cream
• 1 cup cooked asparagus tips
• 4 eggs thoroughly beaten

Method

1. 1

   Crisco a charlotte russe mold and line with cooked asparagus tips.

2. 2

   Cook flour, Crisco, salt, and pepper, add cream, and boil for 5 minutes.

3. 3

   Remove from fire, add asparagus and beaten eggs.

4. 4

   Turn into mold, set in hot water, and cook in a moderate oven for about 30 minutes until firm.

5. 5

   Serve with sauce.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from A calendar of dinners, with 615 recipes (1913) by Marion Harris Neil, page 103. The excerpt below is the record exactly as published.

Asparagus Loaf, Bechamel Sauce Leeks in Butter Roast Potatoes Cherry Salad Cheese Coffee Crackers * Asparagus Loaf—Crisco thoroughly a charlotte russe mold, % size, and line it with cooked tips of asparagus well drained. Cook together 2 tablespoons flour 2. tablespoons Crisco, 1 teaspoon salt, dash of pep- per, add gradually 1 cup of cream and boil 5 minutes. Remove from fire, add 1 cup cooked asparagus tips and 4 eggs thoroughly beaten. Turn mixture into mold, set in pan of hot water and cook in a moderate oven about 30 minutes or until center is firm. Turn loaf on hot dish, arrange about it, little oblong pieces of bread that have been dipped in A Calendar of Ditiners beaten eggs and milk and browned. Pour sauce around it and serve at once. Vegetarian April 23 Julienne Soup . Creamed Salsify Patties Mushrooms in Casserole Mashed Potatoes Green String Beans Orange Fritters *Swiss Pudding Coffee *Swiss Pudding—1% cups bread- crumbs, 1 pound apples, 4 table- spoons brown sugar, 2 tablespoons Crisco

Cook this with the app: pantry check, scaling, and the assistant.