dairy-freenut-freesoy-free
Haddock Pudding
From The thorough good cook, 1895
Serves 1
Veal suet or marrow may be omitted.
Presented as published in 1895. 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
Nutrition per serving
321Calories
25 gProtein
29 gCarbs
11 gFat
Full nutrition (34 nutrients)
Calories321 kcal
Protein25 g
Carbohydrates29 g
Fiber3.2 g
Sugars8.3 g
Total Fat11 g
Saturated Fat3.5 g
Monounsaturated Fat3.9 g
Polyunsaturated Fat2.6 g
Omega-30.1 g
Cholesterol399 mg
Sodium398 mg
Potassium535 mg
Calcium159 mg
Iron3.2 mg
Magnesium46 mg
Phosphorus389 mg
Zinc2 mg
Copper0.2 mg
Manganese0.4 mg
Vitamin D2.3 mcg
Vitamin C11 mg
Vitamin A160 mcg
Vitamin E1.3 mg
Vitamin K0.9 mcg
Vitamin B60.5 mg
Vitamin B121.8 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.6 mg
Niacin (B3)3.4 mg
Folate76 mcg
Choline303 mg
Caffeine0 mg
Water262 g
As published
This recipe was extracted from The thorough good cook (1895) by George Augustus Sala, page 115. The excerpt below is the record exactly as published.
Haddock Pudding. Bone and skin two raw fresh haddocks, pound them in a marble mortar, and rub them through a hair sieve ; then put the fish again into the mortar with two eggs, a httle parsley, and an onion cut small, some white pepper and salt, a slice of bread in crumbs, and a quarter of a pound of veal suet, or marrow. Pound all well together, put it into a shape and boil it an hour. The veal suet, or marrow, may be omitted. 135. Little Fish Puddings. Bone and skin two haddocks : pound them smooth. Boil the same quantity of bread and milk as there is of fish, with a little parsley
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