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Salmon Puddings

Name: Salmon Puddings
Yield: 1 servings
Ingredients: some cold boiled salmon; a lump of butter; about half the quantity of breadcrumbs; soaked in milk and squeezed out; pepper; salt; and eggs

From The housewife's referee, 1898

Serves 1

Presented as published in 1898. 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 The housewife's referee (1898) by Harriet Anne de Salis, University of Leeds Library, page 80. The excerpt below is the record exactly as published.

Salmon Puddings ; Boudins de Saumon. — Take some cold boiled salmon from the skin, pound it with a lump of butter then pass it through a sieve, add about half the quantity of breadcrumbs soaked in milk and squeezed out, add pepper, salt, and eggs

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