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Fish Pudding (3)

Name: Fish Pudding (3)
Yield: 1 servings
Ingredients: 2 raw fresh haddocks; 2 eggs; a little parsley; an onion, cut small; a teacupful of bread crumbs; 4 oz. of marrow

From Tried favourites cookery book, 1909

Serves 1

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

Nutrition per serving

477Calories

30 gProtein

58 gCarbs

13 gFat

Full nutrition (34 nutrients)

Calories477 kcal

Protein30 g

Carbohydrates58 g

Fiber5.3 g

Sugars10 g

Total Fat13 g

Saturated Fat4 g

Monounsaturated Fat4.3 g

Polyunsaturated Fat3.3 g

Omega-30 g

Cholesterol399 mg

Sodium694 mg

Potassium618 mg

Calcium206 mg

Iron5 mg

Magnesium63 mg

Phosphorus454 mg

Zinc2.6 mg

Copper0.3 mg

Manganese0.8 mg

Vitamin D2.3 mcg

Vitamin C11 mg

Vitamin A160 mcg

Vitamin E1.4 mg

Vitamin K4.9 mcg

Vitamin B60.6 mg

Vitamin B122 mcg

Thiamin (B1)0.7 mg

Riboflavin (B2)0.8 mg

Niacin (B3)5.9 mg

Folate140 mcg

Choline312 mg

Caffeine0 mg

Water255 g

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: (3). Bone and skin 2 raw fresh haddocks, pound them in a bowl, and inib them through a wire sieve ; then put the fish into bowl with 2 eggs, a little parsley,, and an onion, cut small ; sonne white pepper, a little salt, a teacupful of bread crumbs, and 4 oz. of marrow

Cook this with the app: pantry check, scaling, and the assistant.