Estimated Nutrition (whole recipe, rough)
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Asparagus | 6 spears (90g) | 27 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| 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
- 2 tablespoons butter
- 2 tablespoons flour
- 68 asparagus loaf
- 4 eggs
- 1 scant tablespoon gelatine
- 1 lemon
- four large kitchen spoonfuls
- salt
Directions
Cut celery in small pieces. Grate apple, drain. Mix ap- ple with mayonnaise dressing; fold in celery. Chill and serve in lettuce cups.
ASPARAGUS LOAF,
2 tablespoons butter. Seasoning to taste (salt,
2 tablespoons flour. paprika and pepper).
4 eggs. 1 can asparagus with the
1 scant tablespoon gelatine. liquid.
1 lemon (juice). 1 pt. whipped cream.
Heat butter in double boiler and strain flour to which has been added water into butter, stirring all the time until it becomes thick. Beat eggs well and pour over eggs the flour and butter, stirring eggs continually. Put this mix- ture again in double boiler and cook until eggs are done, stirring same until ready to remove from the fire. (This only takes a few moments.) Then add the dissolved gela- tine. Add seasonings and juice of lemon. When cool add whipped cream (about four large kitchen spoonfuls) . Line pan with asparagus tips and pour over same this mixture and layer of asparagus on top. Put on ice to congeal and serve with whipped cream mayonnaise, to which has been added a little lemon juice.
If you would give the loaf the asparagus flavor beat in the custard the tender shoots of the asparagus tips.