Estimated Nutrition (whole recipe, rough)
Counts 13 of 15 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 13 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Pork | 100g cooked | 242 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Molasses | 1 tbsp (20g) | 58 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Asparagus | 6 spears (90g) | 27 |
| Tomato | 1 medium (123g) | 22 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Salt | 1 tsp (6g) | 0 |
| Bean | not in our table | 0 |
| Water | not in our table | 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
- 2 bunches asparagus till tender
- 1 tablespoon butter
- 1 cup milk
- 4 tablespoons flour
- 1 tablespoon sugar
- 1 quart cooked tomatoes
- 1 quart beans over night
- 1 tablespoon ground mustard dis- solved in a little water
- 2 tablespoons molasses
- 4 well beaten eggs
- 1 small onion sliced
- 1 large piece of pork
- 1 large onion on top
- pepper
- salt
- mustard
Directions
Boil the green tops of 2 bunches asparagus till tender ; cut in small pieces. Melt 1 tablespoon butter in a .saucepan, add 4 well beaten eggs, pepper and salt to taste, and 1 cup milk ; beat all to- gether adding very gradually 4 tablespoons flour ; cook till smooth ; add the asparagus, turn into a buttered mould, cover, put in a kettle of boiling water, and boil 2 hours. Serve in a pudding dish with a cup drawn butter poured around it.
BAKED BEANS, NO. 1.
Mrs. C. A. Judson.
Soak the beans over night. In the morning, parboil, changing the water a couple of times. Put in an iron skillet, season with pepper and salt; put several thin slices of good bacon on top, then another layer of beans and of bacon, sprinkling U table- spoons brown sugar through the dish. Bake in the oven about 2 hours. Half a small bottle tomato catsup poured over the beans before baking is an addition relished by many.
108 OLD COUNTRY RECIPES AND NEW.
BAKED BEANS, NO. 2.
Mrs. John Davis.
Soak 2^ cups soup beans over night. Next morning drain, and boil slowly 20 minutes. Drain again and put into a baking pan or pot with 1 small onion sliced, 1 tablespoon sugar, 1 quart cooked tomatoes, and 1 large piece of pork. Season with salt and pepper to taste. Bake 3 hours.
BAKED BEANS, NO. 3.
Mrs. Emzi Davidson.
Soak 1 quart beans over night ; in the morning parboil until the skin is broken ; set the pan in the oven, salt to taste, put in J pound salt or fresh pork, 1 tablespoon ground mustard dis- solved in a little water, and 2 tablespoons molasses. Put 1 large onion on top, and bake 2 hours.