Green Bean Pudding

Ingredients

• One quart of full-grown mealy green beans
• two tablespoonfuls of cream
• two yolks of eggs

Method

1. 1

   Boil the beans till quite tender; peel and mash them fine with a little pepper and salt till quite smooth; add the cream and the yolks of eggs, well beaten; boil it an hour in a basin that will just hold it, and serve with parsley sauce poured over it.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Vegetarian cookery (1891) by Martha Brotherton, page 50. The excerpt below is the record exactly as published.

Green Bean Pudding. One quart of full-grown mealy green beans, two table-spoon- fuls of cream, and two yolks of eggs. Boil the beans till quite tender ; peel and ma.sh them fine with a little pepper and salt till quite smooth ; add the cream and the yolks of eggs, well beaten ; boil it an hour in a basin that will just hold it, and serve with parsley sauce poured over it. Two table-spoonfuls of spinach, boiled, and cut small ; or a little spinach juice added to the ingi-edients before boiling will improve the colour. No. 87. — Groat Pudding. One pint of groats, four ounces of onion, one tea-spoonful of powdered sage, half a tea-spoonful of maijoram, and two oimces of butter. Pick and well wash the groats ; steep them twelve hours in cold water ; pour off the water not absorbed, replacing it with fresh water ; add the onion, chopped small, sage, marjoram, butter, pepper and salt, and bake in a moderate oven. No. 88. — Mushroom Pudding. One pint of mushrooms, half a pound of bread crumbs, and two ounces of butter. Rub the butter in the bread crumbs, adding pepper and salt, and as much water as will just moisten the bread ; add the mushrooms, cut in pieces ; line a basin with paste, put in the mixture ; cover with paste ; tie a cloth over, and boil an hour and a half. It is equally good when baked, VEGETARIAN COOKERY. 87 No. 89.— Onion Pudding. Three quarters of a pound of onions, two ounces of fresh sage, half an ounce of parsley, and one ounce of butter. Peel, and cut the onions in two ; boil them ten minutes ; drain away the water and chop them, adding the parsley, pre- viously chopped ; season with pepper and salt, and stii- in the butter ; line a basin with paste, put in the onions, tie a cloth tightly over, and boil it about an hour and a half. It may be baked in a tart tin, with paste under and over. Serve with brown sauce. No. 90. — Onions and Sage on Toast. Prepare the onions and sage as in Receipt No. 89, except boiling them only five minutes ; cut them in small pieces ; season with pepper and salt, and then fry them in butter till tender, but not brown ; lay them on buttered toast ; pour a little brown sauce over, and serve with apple sauce. EGGS. No. 91. — Boiled Eggs. When put in cold water boil from two to three minutes ; when in boiling water, from three to four minutes. No. 92. — Baked Eggs. Six eggs, one ounce of butter, and one table -spoonful of fine bread crumbs. Melt the butter in a dish, browning it a little in the oven ; break the eggs into a cup separately, and pour them carefully to the butter ; bake them in the oven about five minutes, till the white is set ; sift the bread crumbs (previously browned) over the eggs, through a tin drainer, and garnish with a wi'eath of parsley. 88 VEGETARIAN COOKERY. No. 93. — Baked Egos. Eggs, milk, parsley, and butter. Beat the eggs well ; to each egg allow two table-spoonfuls of new milk ; add a little chopped parsley, pepper, and salt ; melt some butter in a dish ; pour in the eggs, and bake immediately in a quick oven. The parsley may be omitted. If baked on a flat dish, they will be ready in a few minutes ; if in rather a deep dish, they will require a little more time. No. 94. — Buttered Eggs. Six eggs, one ounce of butter, two table-spoonfuls of mUk, and two table-spoonfuls of crea

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