pescatariannut-freesoy-freeshellfish-free
Fish Pudding (Scandinavian Recipe)
From Cookery and housekeeping, 1882
Serves 4
Serve with Dutch sauce, lobster, or crayfish sauce.
Presented as published in 1882. 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 Cookery and housekeeping (1882) by Reeve, Henry Mrs., page 52. The excerpt below is the record exactly as published.
Fish Pudding. (Scandinavian Recipe.) The fish used is generally pike in Sweden, cod in Norway. It is cut in small pieces freed from bone, and chopped up very fine. A custard is made with eggs, milk, flour, and butter. The fish is stirred in ; the whole is seasoned with pepper and salt
Cook this with the app: pantry check, scaling, and the assistant.