Fish Pudding

Name: Fish Pudding
Yield: 2 servings
Ingredients: ½ of a lb. of cold white or other preferred fish; 2 tablespoons of bread crumbs; lump of butter size of small egg; ½ pt. of milk; 1 egg; teaspoon of anchovy essence; a little chopped parsley

From The Cook County cook book, 1912

Serves 2

Serve with sauce if liked.

Presented as published in 1912. 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 The Cook County cook book (1912) by Associated College Women Workers, page 149. The excerpt below is the record exactly as published.

FISH PUDDING.— % of a lb. of cold white or other preferred fish, 2 tablespoons of bread crumbs, lump of butter size of small ^SSy % pt. of milk, 1 Qgg, pepper and salt, teaspoon of anchovy essence, and at little chopped parsley

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