Recipes > Vegetables > Asparagus > Asparagus Pudding

Asparagus Pudding


  • 40 heads of asparagus
  • 1 1/2 ounces flour
  • 2 ounces butter
  • 4 eggs
  • 1 tablespoon milk
  • 1/2 teaspoon salt
  • a little pepper


Place the flour and butter in a basin and beat them thoroughly, then add the salt, pepper, milk, the eggs well beaten, and the tender green part of the asparagus cut very small; stir all well together, then pour into a well-buttered mould or basin, and steam for one and a half hours. Turn out, and serve with asparagus sauce poured over.


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New Vegetarian Dishes (1892).

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