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Bream Pudding

A historical recipe from The Art of Living in Australia Together with Three Hundred Australian Cookery Recipes and Accessory Kitchen Information , by Philip E. Muskett.

A historical recipe

The Art of Living in Australia Together with Three Hundred Australian Cookery Recipes and Accessory Kitchen Information by Mrs. H. Wicken, by Philip E. Muskett. Project Gutenberg eBook #4219.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Source and licence

From The Art of Living in Australia Together with Three Hundred Australian Cookery Recipes and Accessory Kitchen Information , by Philip E. Muskett. Digitised by Project Gutenberg, eBook #4219 (https://www.gutenberg.org/ebooks/4219). 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.

Australia. Associated with Australia by the book is about Australian cookery (Cooking, Australian); the recipe itself names no place (confidence 0.4). "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.

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Ingredients

Method

  1. 1 gill Melted Butter--1d.
  2. 1/2 lb.
  3. Suet--1d.
  4. 1/2 teaspoonful Parsley Pepper and Salt 1/2 lb.
  5. Flour--1d.
  6. Skin and fillet the fish and cut into small pieces;
  7. make a dry crust of the suet, and flour and line a pudding basin with it.
  8. Lay the fish in lightly, and season with the parsley, pepper, and salt.
  9. Pour over the melted butter;
  10. this should be made with 1/2 oz butter, 1/2 oz flour, and 1 gill of water.
  11. Cover the top of the pudding with crust, tie down securely with a cloth and string, and plunge into plenty of boiling water.
  12. Boil for one hour and a half, turn out of the basin, and sprinkle with chopped parsley.
  13. Serve hot.