Salmon Pudding

Name: Salmon Pudding
Yield: 2 servings
Ingredients: one pound of cold boiled salmon; half a pound of fine bread-crumbs; a teaspoonful of essence of anchovies; a quarter of a pint of cream; a seasoning of fine salt and cayenne; four well whisked eggs

From Modern cookery, in all its branches, 1884

Serves 2

This recipe can be served hot or cold.

Presented as published in 1884. 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

As published

This recipe was extracted from Modern cookery, in all its branches (1884) by Eliza Acton, page 82. The excerpt below is the record exactly as published.

SALMON PUDDING, TO BE SERVED HOT OR COLD. (.4 Scotch Receipt — Good.) Pound or chop small, or rub through a sieve one pound of cold CHAP. II.] FISH. 61 boiled salmon freed entirely from bone and skin ; and blend it lightly but thoroughly with half a pound of fine bread-crumbs a teaspoonful of essence of anchovies, a quarter of a pint of cream, a seasoning of fine salt and cayenne, and four well whisked eggs

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