These themed recipes are for dishes cooked in England and Continental Europe during the late 1800s.

• A bunch or two of asparagus spears
• 4 eggs
• 2 tablespoons of all-purpose flour
• 1 tablespoonful of very finely minced ham
• 1 oz (28 g) of butter
• pepper and salt to taste
• milk

Method: 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 (melted), pepper, and salt. Mix all these ingredients well together, and moisten with sufficient milk to make the pudding of the consistency of thick batter. Pour the mixture 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.

This recipe is in the public domain and may be used freely.

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