Mrs Beetons Vegetables Revisited
Asparagus Pudding
(A delicious Dish, to be served with the Second Course)
285ml (½ pint) Asparagus Peas
4 Eggs
2 tbsp Flour
1 tbsp Ham, very finely minced
25g (1oz) Butter
Milk
Salt and Pepper, to taste
Cut up the green tender parts of asparagus, to about the size of peas.
Put into a basin with the eggs, which should be well beaten and the flour, ham, butter, salt and pepper.
Mix all the ingredients well and moisten with enough milk to make the consistency of thick batter.
Put into a 600ml (1 pint) buttered mould, cover and tie tightly with a floured cloth, place in boiling water and allow to boil for 2 hours.
Turn it out of the mould on to a hot dish.
Pour plain melted butter round, but not over, the pudding.
Green peas pudding may be made in exactly the same manner, substituting peas for the asparagus.
Time: 2 hours.
Seasonable in May, June and July.
ASPARAGUS PUDDING
(A delicious Dish, to be served with the Second Course)
1089. INGREDIENTS - 1/2 pint of asparagus peas, 4 eggs, 2 tablespoonfuls of flour, 1 tablespoonful of very finely minced ham, 1 oz. of butter, pepper and salt to taste, milk.
Mode - Cut up the nice green tender parts of asparagus, about the size of peas; put them into a basin with the eggs, which should be well beaten, and the flour, ham, butter, pepper, and salt. Mix all these ingredients well together, and moisten with sufficient milk to make the pudding of the consistency of thick batter; put it into a pint buttered mould, tie it down tightly with a floured cloth, place it in boiling water, and let it boil for 2 hours; turn it out of the mould on to a hot dish, and pour plain melted butter round, but not over, the pudding. Green peas pudding may be made in exactly the same manner, substituting peas for the asparagus.
Time - 2 hours.
Average cost, 1s. 6d. per pint.
Seasonable in May, June, and July.
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