Asparagus Pudding

Ingredients

• 2 bunches of asparagus tips
• 1 tablespoon of butter
• 4 eggs
• Pepper and salt
• 1 tablespoon of minced ham
• 2 tablespoons of flour
• Milk

Method

1. 1

   Cut the asparagus tips into 1/2-inch lengths and boil until tender but not quite done.

2. 2

   Remove and drain.

3. 3

   When cool add the ham, butter, seasoning, and flour.

4. 4

   Mix well and moisten with enough milk to make a thick batter, turn into a buttered mold, tie down lightly with a floured cloth, place in a kettle of boiling water and boil for 2 hours.

5. 5

   Turn out of the mold and pour melted butter over the pudding.

6. 6

   Serve at once.

Nutrition per serving

As published

This recipe was extracted from Mary Jane's cook book (1916) by Mary Jane, Sophie D. Coe, page 126. The excerpt below is the record exactly as published.

ASPARAGUS PUDDING. Asparagus tips, 2 bunches. Butter, 1 tablespoon. Eggs, 4. Pepper and salt. Minced ham, 1 tablespoon. Flour, 2 tablespoons. Milk. Cut the asparagus tips into i/o-inch lengths and boil until tender but not quite done. Remove and drain. When cool add the ham, butter, seasoning and flour. Mix well and moisten with enough milk to make a thick batter, turn into a buttered mold, tie down lightly with a floured cloth, place in a kettle of boiling water and boil 2 hours. Turn out of the mold and pour melted butter over the pudding. Serve at once. CARROT SAUTE. Peel carrots, cut in dice, and boil in salted water for 30 min- utes. Drain and cover with one cup of beef stock. Cook till stock is nearly evaporated, add a small piece of butter, brown slightly and serve. VEGETABLES. 281 FRIED CARROTS. Wash and boil carrots till tender. Cut into lengthwise slices, roll in beaten egg and bread crumbs, and fry in deep fat until a golden brown. Drain and serve hot. CARROTS AND PEAS. Diced carrots, 2 cups. Sugar, y2 teaspoon. Green peas, 2 cups. Butter, 2 tablespoons. Flour, 2 tablespoons. Water, 1 cup. Salt and pepper. Chopped parsley. Boil diced carrots in salted water till tender and mix with the cooked peas. Sprinkle with flour, seasoning, sugar and butter. Add 1 cup of the water in which the carrots were cooked and simmer till thick. Sprinkle with chopped parsley and serve hot. SOUTHERN CARROTS. Carrots. Chicken stock, 2 cups. Flour, 2 tablespoons. Egg yolks, 2. Butter, 2 tablespoons. Pepper and salt. Clean carrots and cook in boiling water until tender. Cook together the butter and flour, add stock gradually and stir constantly till thick. Remove from fire and add the yolks of the eggs, beaten well. Season and pour over carrots. CREAMED PEAS. Peas, 1 quart. Cream, 2 tablespoons. Flour, 1 tablespoon. Butter

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