Fish Pudding (2)
From Tried favourites cookery book, 1909
Serves 2
Presented as published in 1909. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Tried favourites cookery book (1909) by Kirk, E. W. Mrs, page 31. The excerpt below is the record exactly as published.
Fish Pudding: (2). Butter mould thickly and throw in brown bread crumbs. Take cold fish and double quantity of potatoes, salt, pepper, and a few grains cayenne pepper (| oz. butter, melted, to each lb. of potatoes, and ^ egg to each lb.
Cook this with the app: pantry check, scaling, and the assistant.