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Fish Pudding
From How we cook in Tennessee .., 1906
Serves 3
Garnish with parsley and small Irish potatoes.
Presented as published in 1906. 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
514Calories
107 gProtein
0 gCarbs
6 gFat
Full nutrition (27 nutrients)
Calories514 kcal
Protein107 g
Carbohydrates0 g
Fiber0 g
Total Fat6.4 g
Saturated Fat1.2 g
Monounsaturated Fat2.1 g
Polyunsaturated Fat1.8 g
Cholesterol314 mg
Sodium357 mg
Potassium2643 mg
Calcium85 mg
Iron1.9 mg
Magnesium157 mg
Phosphorus1216 mg
Zinc2.7 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin C0 mg
Vitamin A91 mcg
Vitamin B61.8 mg
Vitamin B1222 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.7 mg
Niacin (B3)11 mg
Folate54 mcg
Water490 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from How we cook in Tennessee .. (1906) by Jackson (Tenn.). First Baptist Church. The Silver Thimble Society., page 9. The excerpt below is the record exactly as published.
Fish Pudding. — Four pounds red snapper. Boil fish in salt water until thoroughly done. Then pull to pieces, removing the bones. Mix with a white sauce like in croquettes, and sea- son highly with salt and pepper. A tin pan the shape of a loaf of bread is best for cooking this pudding. Have the pan well buttered
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