Salmon Pudding

Modern cookery for private families · Acton, Eliza · 1845

Source: Modern cookery for private families
Time: Cook: 60 min Total: 60 min
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (7)

cold 61boiled salmon freed entirely from bone and skin
fine bread-crumbs ↝ Bread, crumbs, dry, grated, seasoned [Baked Products]
essence of anchovies ↝ Fish, anchovy [Fish]
cream ↝ Cream, whipped [Cream cheese, sour cream, whipped cream]
well whisked eggs ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
fine salt and cayenne
fine salt and cayenne ↝ Peppers, raw, NFS [Other vegetables and combinations]

Instructions (4)

Pound or chop small, or rub through a sieve one pound of cold boiled salmon freed entirely from bone and skin
blend it lightly but thoroughly with half a pound of fine bread-crumbs a teaspoonful of essence of anchovies, a quarter of a pint of cream, a seasoning of fine salt and cayenne, and four well whisked eggs
Press the mixture closely and evenly into a deep dish or mould, buttered in every part
bake it for one hour in a moderate oven

Original Text

SALMON PUDDING, TO BE SERVED HOT OR COLD.

(A Scotch Receipt—Good.)

Pound or chop small, or rub through a sieve one pound of cold 61boiled salmon freed entirely from bone and skin; and blend it lightly but thoroughly with half a pound of fine bread-crumbs a teaspoonful of essence of anchovies, a quarter of a pint of cream, a seasoning of fine salt and cayenne, and four well whisked eggs. Press the mixture closely and evenly into a deep dish or mould, buttered in every part, and bake it for one hour in a moderate oven.

Salmon, 1 lb.; bread-crumbs, 1/2 lb.; essence of anchovies, 1 teaspoonful; cream, 1/4 pint; eggs, 4; salt and cayenne; baked 1 hour.

Notes

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