Fish Pudding
From Banquets of the nations, 1911
Serves 2
Bream, cod, haddock, ling, plaice, and whiting can be cooked similarly.
Presented as published in 1911. 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 Banquets of the nations (1911) by Robert H. Christie, page 246. The excerpt below is the record exactly as published.
Fish Pudding.) Pound in a mortar till smooth half a pound of sole, with two tablespoonfuls of fish stock made from the trimmings. Pass it through a fine wire sieve. Mix it with half a pint of switched cream, and season with white pepper, grated nutmeg, and salt. Have ten zephyr-moulds well buttered ; fill them three-quarters full with the mixture, put them on in a stewpan with a little boiling water in the bottom, covered with buttered white paper cut exactly the size of the pan, and steam slowly for twenty minutes, without boiling. Turn out and dish, and serve with lobster sauce
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Cook this with the app: pantry check, scaling, and the assistant.