Estimated Nutrition (whole recipe, rough)
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- one cup of cream
- one cup
- a teaspoonful of salt
- two tablespoon- fuls of butter in a double boiler
- four well- beaten eggs
Directions
Butter quite thick a three-pint mould or bowl (a pail could be used), decorate the bottom and sides with stalks of cooked asparagus ; melt two tablespoon- fuls of butter in a double boiler, stir into it two of flour, half a teaspoonful of salt and one-fourth of
VEGETABLES. 153
paprica ; stir into it gradually one cup of cream, one cup and a half of cooked asparagus tips and four well- beaten eggs ; turn into the mould, cook standing in a dish of hot water until the center is firm, either in the oven or on top of the stove ; do not let the water boil. (It is easier to cook in the oven on that account.) Invert on a serving dish. Serve surrounded by a cream sauce with asparagus tips added, or serve with- out a sauce.
ARTICHOKES.
Cut off the outside leaves, soak in cold water for a half hour, trim away the lower leaves and the ends of the others, cook in boiling salted water until the leaves can be drawn out, drain, remove the choke and serve with cream sauce, or drawn butter.