pescatariangluten-freenut-freesoy-free
Variation I for Fish Pudding
From The Cook County cook book, 1912
Serves 4
A tin of salmon prepared this way is very nice.
Presented as published in 1912. 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 Cook County cook book (1912) by Associated College Women Workers, page 149. The excerpt below is the record exactly as published.
and salt, teaspoon of anchovy essence, and at little chopped parsley. Prepare greased mould, and, if liked, line it with browned bread crumbs. Flake the fish, and add all dry ingredients. Mix with anchovy essence, melted butter, beaten e^g and milk. Put mixture into the mould, cover with greased paper, and steam in a saucepan of boiling water for 1 hr., and serve with sauce, if liked. — Mrs. Geo. W. Gaines, 3148 Groveland Ave., Chicago, 111. VARIATION I.— Take a lb. of any cold fish free of bones, the same amount of potatoes, an oz. of butter, and 2 well-beaten eggs, season with pepper and salt, a little parsley added is nice
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Cook this with the app: pantry check, scaling, and the assistant.