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Asparagus Pudding

Name: Asparagus Pudding
Yield: 1 servings
Ingredients: Green tops of 2 bunches of asparagus; 3 tablespoonfuls of prepared flour; 4 or 5 well-beaten eggs; 2 dessertspoonfuls of melted butter; 1 teacup of milk; 1 pinch of soda; pepper; salt

From The white ribbon cook book, 1894

Serves 1

Presented as published in 1894. 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

597Calories

37 gProtein

33 gCarbs

35 gFat

Full nutrition (34 nutrients)

Calories597 kcal

Protein37 g

Carbohydrates33 g

Fiber0.9 g

Sugars12 g

Total Fat35 g

Saturated Fat15 g

Monounsaturated Fat11 g

Polyunsaturated Fat4.4 g

Omega-30.1 g

Cholesterol793 mg

Sodium379 mg

Potassium815 mg

Calcium429 mg

Iron5 mg

Magnesium66 mg

Phosphorus697 mg

Zinc4.1 mg

Copper0.3 mg

Manganese0.3 mg

Vitamin D6.3 mcg

Vitamin C4.6 mg

Vitamin A459 mcg

Vitamin E2.4 mg

Vitamin K1.2 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

Choline633 mg

Caffeine0 mg

Water417 g

As published

This recipe was extracted from The white ribbon cook book (1894) by Kathryn Armstrong, page 55. The excerpt below is the record exactly as published.

Asparagus Pudding —Green tops of 2 bunches of asparagus, 3 tablespoonfuls of prepared flour, 4 or 5 well-beaten eggs, 2 dessertspoonfuls of melted butter, 1 teacup of milk, 1 pinch of soda, pepper and salt

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