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Whiting Pudding

Name: Whiting Pudding
Yield: 2 servings
Ingredients: half a pound of the flesh of cold boiled whiting; four ounces of fresh butter; three ounces of baked flour; a pinch of grated lemon-rind; pepper; salt; grated nutmeg; the yolks of four; the whites of three eggs

From Cassell's dictionary of cookery, 1892

Serves 2

Sufficient for four or five persons.

Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 2277. The excerpt below is the record exactly as published.

Whiting Pudding.— Take half a pound of the flesh of cold boiled whiting perfectly freed from skin and bone. Pound it to a smooth paste, soften by working gradually into it four ounces of fresh butter which has been beaten to cream, and add three ounces of baked flour, a pinch of grated lemon-rind, a little pepper, salt, and grated nutmeg. Mix the ingredients thoroughly, and bind the mixture together with the yolks of four and the well-whisked whites of three eggs.

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