Estimated Nutrition (whole recipe, rough)
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Ham | 100g cooked | 145 |
| Egg | 1 large egg (50g) | 78 |
| Pea | 1/2 cup (72g) | 62 |
| Asparagus | 6 spears (90g) | 27 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| 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
- 1/2 pint of asparagus peas
- 2 tablespoonfuls of flour
- 1 tablespoonful of _very finely_ minced ham
- 4 eggs
- pepper
- salt
Directions
(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.