vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Asparagus Pudding
From The new practical housekeeping, 1890
Serves 1
Pea pudding can be made the same way with green peas.
Presented as published in 1890. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
532Calories
36 gProtein
33 gCarbs
38 gFat
Full nutrition (34 nutrients)
Calories532 kcal
Protein36 g
Carbohydrates33 g
Fiber0.9 g
Sugars12 g
Total Fat38 g
Saturated Fat11 g
Monounsaturated Fat9 g
Polyunsaturated Fat4.1 g
Omega-30.1 g
Cholesterol805 mg
Sodium380 mg
Potassium815 mg
Calcium428 mg
Iron5 mg
Magnesium66 mg
Phosphorus697 mg
Zinc4.1 mg
Copper0.2 mg
Manganese0.3 mg
Vitamin D6.3 mcg
Vitamin C4.6 mg
Vitamin A398 mcg
Vitamin E2.2 mg
Vitamin K0.6 mcg
Vitamin B60.6 mg
Vitamin B123.1 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)1.4 mg
Niacin (B3)2.5 mg
Folate223 mcg
Choline631 mg
Caffeine0 mg
Water418 g
As published
This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 524. The excerpt below is the record exactly as published.
Asparagus Pudding^ boil tender the green tops of two bunches of asparagus, let cool and cut up small. Beat together four eggs and tablespoon butter ; add three of flour, cup milk, and the asparagus, with- a seasoning of salt and pepper and some add a tablespoon finely minced boiled ham
Cook this with the app: pantry check, scaling, and the assistant.