Steamed Fish Pudding

Ingredients

• 3 oz. uncooked fish
• 2 table-sps. breadcrumbs
• 1 egg
• 1 gill milk
• Pepper and salt

Method

1. 1

   Weigh the fish free from skin and bone, wipe it with a cloth, and cut it into small neat pieces.

2. 2

   Grease a small basin, put in layers of bread-crumbs and fish.

3. 3

   Beat up the egg with the milk and seasoning, strain over the fish and bread-crumbs.

4. 4

   Steam slowly until firm to the touch.

5. 5

   Turn out carefully onto a hot plate and garnish with parsley.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 853. The excerpt below is the record exactly as published.

Steamed Fish Pudding 3 oz. uncooked fish. 2 table - sps. bread- crumbs. 1 egg. It gill milk. Pepper and salt. Weigh the fish free from skin and bone, wipe it with a cloth, and cut it into small neat pieces. Grease a small basin about the size of a breakfast- cup ; put in first a layer of bread-crumbs, then some fish, more bread-crumbs, and so on. Beat up the egg in a small basin with a fork, add the milk and seasoning to it, and strain over the fish and bread- crumbs. Let the pudding stand for a few minutes, then twist a piece of greased paper over the top of it, and steam slowly until firm to the touch. When ready, lift it out of the pan, let it stand for a minute or two, loosen round the edges, and turn out carefully on to a hot plate. Garnish with a small sprig of parsley. Notes. — If preferred, the fish may be chopped 6mall instead of being left in pieces. The pudding may be baked instead of steamed. Time to cook, 15 minutes. 2527. Haddock or Whiting Stuffed and Baked 1 whiting or small had- dock. 2 table - sps. bread- crumbs

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