Fish Pudding

Ingredients

• 2 Ibs. cooked fish
• 1 cupful milk
• 1 tablespoonful flour
• 1 tablespoonful Crisco
• 2 eggs
• Salt and pepper to taste
• 1% teaspoonful onion juice
• 1 tablespoonful Worcester- shire sauce
• 1 cupful thick cream
• 1 slice carrot
• 1 slice onion
• 1 slice celery
• 1 blade of mace
• 1 bay leaf
• 6 whole peppers
• 1 sprig of parsley
• Y% teaspoonful salt

Method

1. 1

   Boil fish in boiling salted water until done.

2. 2

   Shred or break into small pieces, and free from skin and bone.

3. 3

   Blend Crisco and flour in a saucepan over fire, add milk and stir until boiling, remove from fire, add well-beaten eggs, seasonings, and mix well.

4. 4

   Turn into a Criscoed fireproof dish, cover with greased paper, set in warm water, and bake in a moderate oven for 45 minutes.

5. 5

   Serve with sauce, potato balls, and chopped parsley.

Nutrition per serving

Estimated from matched ingredients across 5 servings.

As published

This recipe was extracted from A calendar of dinners, with 615 recipes (1913) by Marion Harris Neil, page 28. The excerpt below is the record exactly as published.

Fish Pudding (Kate B. Vaughn) For Pudding For Sauce 2 Ibs. cooked fish 3 tablespoonfuls flour 1 cupful milk 3 tablespoonfuls Crisco 1 tablespoonful flour 1 slice carrot 1 tablespoonful Crisco 1 slice onion 2 eggs 1 slice celery Salt and pepper to taste 1 blade of mace 1% teaspoonful onion juice 1 bay leaf 1 tablespoonful Worcester- 6 whole peppers shire sauce 1 sprig of parsley Cream sauce Y% teaspoonful salt 1 cupful thick cream

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