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Asparagus Pudding


Asparagus 'peas' (asparagus cut to short lengths) and minced ham, mixed into a thick flour, egg and butter batter, steamed. Served with Melted Butter. Mrs.B recommends this as "A delicious Dish, to be served with the Second Course".

Original Receipt in 'The Book of Household Management', 1861, edited by Isabella Beeton (See Mrs.B)

(A delicious Dish, to be served with the Second Course.)
1089. INGREDIENTS:½ 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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