Salmon Pudding

Ingredients

• half a pound of cold dressed salmon
• a quarter of a pound of grated crumbs
• as much milk as these will absorb
• a seasoning of salt
• cayenne
• a grate or two of nutmeg
• half a tea-spoonful of essence of anchovies
• two or more well-whisked eggs

Method

1. 1

   Tear the salmon into flakes, pound it to a smooth paste.

2. 2

   Boil the crumbs in milk, beat until smooth, then mix with salmon and seasonings.

3. 3

   Pound again, add eggs, press into a buttered mould, and bake or steam until done.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1681. The excerpt below is the record exactly as published.

Salmon Pudding.— Take half a pound of cold dressed salmon freed from skin and bone. Te;ir it into flakes, then pound it in a mortar to a smooth paste. Boil a quarter of a pound of grated crumbs in as much milk as these will absorb. Beat these ingredients till they form a smooth paste, and when cool mix this with the salmon, and add a seasoning of salt and cayenne, a grate or two of nutmeg, and half a tea-spoonful of essence of anchovies. Pound the pudding again until the seasoning is thoroughly incorpoi-ated, and add two or more weU-whisked eggs.

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