Oswestry Salmon Pudding

The Cookery Book of Lady Clark of Til... · Lady Clark of Tillypronie · 1909

Source: The Cookery Book of Lady Clark of Tillypronie
Time: Cook: 120 min Total: 120 min
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (8)

1/2 lb. of previously well boiled salmon, cold, pulled and chopped fine ↝ Fish, salmon, raw [Fish]
1/4 lb, nicely mashed boiled potatoes, passed through a sieve whilst hot ↝ Potatoes, raw, skin [Vegetables and Vegetable Products]
2 ozs. fresh butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
2 tablespoonfuls of sweet cream ↝ Cream, whipped [Cream cheese, sour cream, whipped cream]
3 whole eggs, raw ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
pepper ↝ Spices, pepper, black [Spices and Herbs]
salt ↝ Salt, table, iodized [Spices and Herbs]
a teaspoonful of essence of shrimps ↝ Crustaceans, shrimp, raw [Finfish and Shellfish Products]

Instructions (6)

Mix the mashed potatoes with fresh butter and sweet cream.
Add the raw eggs, pepper, and salt to the potato mixture.
When the potato mixture is ready, mix in the chopped salmon and essence of shrimps.
Put the mixture into a prepared mould.
Cover the mould with a paper lid.
Steam for 2 hours with the lid on the pan.

Original Text

Oswestry Salmon Pudding.
½ lb. of previously well boiled salmon, cold, pulled and chopped fine; ¼ lb, nicely mashed boiled potatoes, passed through a sieve whilst hot and then mixed with 2 ozs. fresh butter and 2 tablespoonfuls of sweet cream, also 3 whole eggs, raw, pepper and salt; into this, when ready, mix the fish with a teaspoonful of essence of shrimps; put into prepared mould, cover with a paper lid, and steam 2 hours, lid on pan.

Notes

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