A Norwegian Fish Dish
A historical recipe from The Cookery Blue Book, by First Unitarian Society of San Francisco. Society for Christian Work (1891).
A historical recipe
The Cookery Blue Book, by First Unitarian Society of San Francisco. Society for Christian Work (1891). Project Gutenberg eBook #26374.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards. Its words name: raw egg. Check current food-safety guidance before following this.
Source and licence
From The Cookery Blue Book, by First Unitarian Society of San Francisco. Society for Christian Work (1891). Digitised by Project Gutenberg, eBook #26374 (https://www.gutenberg.org/ebooks/26374). Public domain in the USA; its status may differ elsewhere.
Read the original Public domain in the USA
What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.
Norway. Associated with Norway by a demonym leading its title: Norwegian (confidence 0.55). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.
- Raw egg. Raw or lightly cooked egg carries a risk, above all for children, older people, anyone pregnant or unwell.
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Ingredients
- one tablespoon of salt
- 2 tablespoonfuls of flour
- 1/2 pound of fish picked up
- a tablespoonful of Edan cheese
- 2 eggs
- 1 raw egg
Method
- Take a fresh codfish weighing about 4 pounds;
- do not wash it, but wipe with a soft cloth wrung out in cold water.
- Scrape all the flesh from skin and bone;
- and put the head, bones and skin on to boil, and when thoroughly cooked, strain.
- Take equal parts of scraped fish and chopped suet, one tablespoon of salt and pound to a paste.
- Add 2 eggs, 2 tablespoonfuls of flour, a little mace and ginger.
- Boil some cream, and when cold, gradually add enough to make a soft batter.
- Try a little of this in the boiling stock to see if the consistency is right.
- Then put in a buttered, breaded mould and cook two hours.
- If some of the batter is left, form in balls and cook in the fish stock and serve as soup.
- Finnan haddies (from Delmonico's).
- 1/2 pound of fish picked up and braized in butter and cooked in the following sauce: 1 cup of cream over hard boiled egg cut in squares;
- the yolk of 1 raw egg;
- a tablespoonful of Edan cheese, a little flour to thicken;
- a little pepper and Worcestershire sauce.
- Serve on toast.