- 1 teaspoonful butter, melted
- 1 teaspoonful baking powder
- 2 eggs, beaten
- 1/4 cup sweet milk
- Pinch of salt
- Enough flour to make batter drop
- Asparagus, cold
Combine melted butter, baking powder, beaten eggs. milk, and salt to a smooth mixture. Mix in flour until smooth.
Roll asparagus in mixture, then fry in deep, hot lard.
(Origin - "Inglenook Cook Book" by the Sisters of the Church of the Brethren, subscribers, and friends of The Inglenook Magazine, 1911. This recipe was by Sister Phoebe Foft of Kingsley, Iowa. This cook book contains "cherished recipes of a segment of rural America, those Church of the Brethren women who Pennsylvania Dutch tradition placed high value on culinary excellence.")
More "Lost" Asparagus RecipesVeal Oscar (1978)
White House Cream of Asparagus Soup (1887)