Fish in Mould (Norwegian Recipe)
A historical recipe from Famous old receipts used a hundred years and more in the kitchens of the North and the South, contributed by descendants, by Jacqueline Harrison Smith (1906).
A historical recipe
Famous old receipts used a hundred years and more in the kitchens of the North and the South, contributed by descendants, by Jacqueline Harrison Smith (1906). Project Gutenberg eBook #77552.
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 Famous old receipts used a hundred years and more in the kitchens of the North and the South, contributed by descendants, by Jacqueline Harrison Smith (1906). Digitised by Project Gutenberg, eBook #77552 (https://www.gutenberg.org/ebooks/77552). 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 its title says: Norwegian (confidence 0.7). "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
- 1 cup of milk
- 3 cups of cream
- 2 tablespoonfuls of potato flour
- a tablespoonful at a time of
- 1 large firm-meated fish
Method
- Contributed by Mrs.
- J.
- F.
- Minis, Savannah, Ga.
- Boil 1 large firm-meated fish (rock fish) not quite done.
- Skin and take out bones, putting the bones, skin and head back, to boil down strong.
- Have 1 cup of milk, 3 cups of cream.
- To 1 large soup plate of fish meat put 2 tablespoonfuls of potato flour, pound ½ hour, adding a little nutmeg and a tiny bit of mace.
- As you pound add a tablespoonful at a time of the milk, cream and fish essence.
- Put in a mould.
- Put greased paper over the top, bake in cool oven in a pan of water.
- Turn out of mould, dress with rounds of truffles, make pink shrimp or lobster sauce to serve.