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Salt Fish Pudding
From The thorough good cook, 1895
Serves 4
A good and cheap dish. Salt fish should not be eaten very often.
Presented as published in 1895. 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
462Calories
16 gProtein
54 gCarbs
27 gFat
Full nutrition (34 nutrients)
Calories462 kcal
Protein16 g
Carbohydrates54 g
Fiber9.9 g
Sugars0.2 g
Total Fat27 g
Saturated Fat11 g
Monounsaturated Fat5.2 g
Polyunsaturated Fat1.1 g
Omega-30 g
Cholesterol249 mg
Sodium831 mg
Potassium1336 mg
Calcium192 mg
Iron19 mg
Magnesium99 mg
Phosphorus288 mg
Zinc2.1 mg
Copper2.7 mg
Manganese4 mg
Vitamin D1 mcg
Vitamin C16 mg
Vitamin A80 mcg
Vitamin E0.5 mg
Vitamin K1.2 mcg
Vitamin B60.8 mg
Vitamin B120.4 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)3.7 mg
Folate54 mcg
Choline147 mg
Caffeine0 mg
Water299 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The thorough good cook (1895) by George Augustus Sala, page 116. The excerpt below is the record exactly as published.
Salt Fish Pudding. One pint of finely chopped cooked salt-fish, eight good- sized potatoes, three-fourths of a cupful of milk or cream, four eggs, salt, pepper, and two generous tablespoonfuls of butter
Cook this with the app: pantry check, scaling, and the assistant.