dairy-freenut-freesoy-free
Pish Pudding
From Cassell's dictionary of cookery, 1892
Serves 2
Eel pudding with oysters is excellent.
Presented as published in 1892. 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
609Calories
12 gProtein
8 gCarbs
58 gFat
Full nutrition (34 nutrients)
Calories609 kcal
Protein12 g
Carbohydrates8 g
Fiber1.4 g
Sugars3.4 g
Total Fat58 g
Saturated Fat31 g
Monounsaturated Fat20 g
Polyunsaturated Fat2.8 g
Omega-30 g
Cholesterol238 mg
Sodium134 mg
Potassium277 mg
Calcium53 mg
Iron1.4 mg
Magnesium21 mg
Phosphorus190 mg
Zinc1.1 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D1.1 mcg
Vitamin C8.5 mg
Vitamin A89 mcg
Vitamin E1.5 mg
Vitamin K39 mcg
Vitamin B60.3 mg
Vitamin B121.1 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)1.2 mg
Folate44 mcg
Choline155 mg
Caffeine0 mg
Water136 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 519. The excerpt below is the record exactly as published.
Pish Pudding. — Pound the flesh of two raw haddocks, cleared from skin and bone, in a mortar, pass it through a sieve, mixing a very little good gravy with it. Pound also an onion, a little parsley, a few bread-crumbs, and a quarter of a pound of veal suet ; moisten with a couple of eggs, and season with pepper and salt. Beat these ingredients well into the pounded fish. When well mixed, boil the pudding in a mould, and send to table with a rich brown sauce. Eel pudding, with the addi- tion of oysters, is excellent. It may be boUed in paste, and served with a sauce in the dish, or in a mould with sauce in a tiu-een. Time, one hour to boU. Probable cost, !.«, each. Pish Pudding, Plain.— Lino a pudding- tasin with ordinary pudding paste ; cut a pound of cod, or any other fish liked, into pieces, season Avith sal
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