Fish Pudding

Ingredients

• 1 pint of cooked halibut
• 13/4 teaspoons salt
• 1/2 teaspoon pepper
• 1/2 cupful of thin cream
• 1/2 teaspoon onion juice
• 3 tablespoonsful of butter
• 2 eggs
• 1/2 tablespoonful of flour

Method

1. 1

   Pound fish, season, and mix with a cooked flour and cream mixture.

2. 2

   Add beaten eggs, press into a mold, and bake in water for 30 minutes.

As published

This recipe was extracted from The Aunts' Cook Book (1922) by [name missing], page 9. The excerpt below is the record exactly as published.

Fish Pudding 1 pint of cooked halibut or 13^ teaspoons salt whitefish % teaspoon pepper }/2 cupful of thin cream (or milk) J^ teaspoon onion juice 1 3^ tablespoonsful of butter 2 eggs }^ tablespoonful of flour Pound the fish in a mortar until it is thoroughly mashed then rub it through a puree sieve. Season the pulp with salt pepper and onion juice. Put the butter into a saucepan when melted, add the flour and cook for a few minutes, then add slowly the cream or milk, stirring constantly until well scalded; then add the fish pulp, take from fire, add the beaten eggs and mix thoroughly. Butter well a ring mold holding a pint or little more; put in the mixture, pressing it well against the sides to remove any air bubbles. Cover the mold with a greased paper, and set in a pan of warm water covering 3^ the mold. Bake in a moderate oven 30 minutes and do not let the water 30 Fish Foods boil. Place the form of fish on a hot dish, fill the center with boiled potato balls; pour over the whole some Bechemel or white sauce; sprinkle the top with chopped parsley. This is very good served with lobster sauce. Aunt DelPs Lobster Cutlets 2 cups chopped lobster meat few grains cayenne }/^ teaspoonful salt 1 teaspoonful lemon juice J^ teaspoonful mustard 1 cup thick white sauce Add seasoning to lobster, then add to white sauce while latter is hot. Cool, shape, dip in crumbs, then in beaten egg, then crumbs again. Fry in deep fat and drain. Serve with tomato cream sauce. Aunt Virginia's Lobster a la Newburg ^ lb. lobster, cut in small pieces. Put in chafing dish 1 tablespoon flour and 34 lb. of butter. Add 1 gill of cream, and the yolks of four hard boiled eggs, mashed fine. Stir this over the fire until it begins to thicken, and when hot take it from the fire, add 34 teaspoon of salt, a pinch of mace, a dash of cayenne, and four tablespoons of sherry wine. Auntie's Deviled Crabs Carefully pick the meat from 1 dozen boiled, hard crabs, scrub the shells thoroughly. Place in a pot the yolks of 3 hard boiled eggs, 1 oz. of butter, 1 tablespoon of dry mustard, 1 teaspoonful of salt, a dash of cayenne pepper, 2 tablespoonsful of flour

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