Fisk Podding (Fish Pudding)

Ingredients

• one and a half pounds of fresh haddocks
• one spoonful of flour
• a pint of whipped cream
• half a pint of milk
• a little nutmeg
• three eggs well beaten

Method

1. 1

   Pass haddocks through a sieve, mix with salt, flour, and eggs.

2. 2

   Add cream, milk, nutmeg, and mix lightly.

3. 3

   Pour into a buttered form and steam for a couple of hours.

4. 4

   Serve with lobster sauce.

Nutrition per serving

Estimated from matched ingredients across 5 servings.

As published

This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 188. The excerpt below is the record exactly as published.

Fisk Podding (Fish Pudding) Bentose Fugler (Boneless Birds) Olsuppe (Beer Soup) Plokfish (Plucked Fish) Stuvet Kalv (Stewed Veal) Stegte Rype (Roast Ptarmigan) Stikkelsbaergrod (Gooseberry Fool) Ribs is Creme (Red Currant Ice Cream) Frugt (Fruit) 469 BANQUETS OF THE NATIONS Guleroddek Suppe mku Ris. (Carrot Soup with Rice.) Mince one pound of carrots and half a pound of turnips, fresh and tender, and fry them in a stewpan with a piece of butter, a little salt, and one pinch of sugar ; moisten with a little broth, put the cover on the stewpan, remove it to the side of the Tire, and let it boil until the broth is reduced, stirring the carrots and turnips about occa- sionally. Boil two or three peeled potatoes in salted water, diain, and dry in the oven, mash them with the carrots and turnips, and pass all together through a sieve. Put this puree into a stewpan, add slowly two quarts of good broth, and stir it ; when it boils, remove the stewpan to the side of the fire, and simmer for twenty- five minutes. Season with salt and pepper, skim all the scum off, thicken with three yolks of eggs, pour it through a fine sieve into a soup tureen in which you have placed three cupfuls of warm boiled rice and some fried croutons. Olsuppk. (Beer Soup.) Mix two spoonfuls of ground rice in one quart of milk ; add one quart of mild beer, seasoning the whole with the peel of a lemon, and sugar to taste. Put in a pot- and boil briskly, stirring all the time. This soup does not do to stand long, so serve as soon as possible with wheaten biscuits. Fisk Podhing. (Fish Pudding.) Pass through a hair sieve one and a half pounds of fresh haddocks, mix with some salt, and one spoonful 470 NORWAY of flour, and two eggs. Then add a pint of whipped cream, half a pint of milk, a little nutmeg, and three eggs well beaten

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