Time: 2 hours

  1. 1/2 pint of asparagus
  2. 4 eggs
  3. 2 tablespoonfuls of flour
  4. 1 tablespoonful of very finely minced ham
  5. 1 oz. of butter
  6. pepper to taste
  7. salt to taste
  8. milk
  • ut up the nice green tender parts of asparagus, about the size of peas
  • Cut 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 p/li>

  • Green peas pudding may be made in exactly the same manner, substituting peas for the asparagus
    Source: The Book of Household Management by Isabella Beeton (1859)

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