pescatariangluten-freenut-freesoy-free
Herring Pudding
From The new practical housekeeping, 1890
Serves 4
Any salt or fresh fish may be used.
Presented as published in 1890. 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
129Calories
9 gProtein
6 gCarbs
7 gFat
Full nutrition (34 nutrients)
Calories129 kcal
Protein9.4 g
Carbohydrates5.8 g
Fiber0 g
Sugars6 g
Total Fat7.4 g
Saturated Fat3.3 g
Monounsaturated Fat2.2 g
Polyunsaturated Fat0.9 g
Omega-30 g
Cholesterol115 mg
Sodium93 mg
Potassium258 mg
Calcium171 mg
Iron0.6 mg
Magnesium21 mg
Phosphorus202 mg
Zinc1 mg
Copper0 mg
Manganese0 mg
Vitamin D2.2 mcg
Vitamin C0.1 mg
Vitamin A82 mcg
Vitamin E0.5 mg
Vitamin K0.1 mcg
Vitamin B60.2 mg
Vitamin B122.6 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.5 mg
Folate13 mcg
Choline103 mg
Caffeine0 mg
Water135 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 206. The excerpt below is the record exactly as published.
season with pepper, and alter putting in oven baste frequently. Herring Pudding, — First thoroughly wash and then soak two- salt herrings in water overnight, or in sweet milk four or five hours, as the milk extracts the salt in half the time and even less. Pick in pieces and place in a quart baking dish a layer of fish with little bits of butter and then a layer of cold boiled potatoes sliced, and one of cooked rice, then fish, etc., with potatoes tor last layer ; cover with a custard made of one pint milk, two eggs, seasoned with salt
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