Fish Pudding

Name: Fish Pudding
Ingredients: Haddock; 2 lbs. of potatoes; 2 oz. of butter; 1 egg; 2 oz. of butter; 1 oz. of flour; 1 gill of cream; 2 eggs; salt

From The official handbook for the National Training School for Cookery, 1891

Any cold boiled fish can be used instead of haddock.

Presented as published in 1891. 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 official handbook for the National Training School for Cookery (1891) by National Training School for Cookery (London), page 84. The excerpt below is the record exactly as published.

FISH PUDDING. Average cost of " Fish Pudding and Egg Sauce. INGREDIENTS. "Haddock" s. d. Haddock i o 2 lbs. of potatoes o 2 2 oz. of butter o 2 1 egg o 1 " Sauce" d. 2 oz. of butter . 2 1 oz. of flour t . J gill of cream . s 3 2 eggs and salt

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