Halibut Pudding
A historical recipe from How to Cook Fish, by Myrtle Reed.
A historical recipe
How to Cook Fish, by Myrtle Reed. Project Gutenberg eBook #18542.
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 How to Cook Fish, by Myrtle Reed. Digitised by Project Gutenberg, eBook #18542 (https://www.gutenberg.org/ebooks/18542). 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.
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Ingredients
- Three pounds of halibut
- one quarter pound butter
- one quart sweet milk
- two tablespoonfuls of corn-starch
- one tablespoonful of flour
- one quarter teaspoonful pepper
- one and one half teaspoonfuls of salt
- six eggs
Method
- Three pounds of halibut, six eggs, one quarter pound butter, one quart sweet milk, two tablespoonfuls of corn-starch, one tablespoonful of flour.
- Skin and bone the fish and run through a meat-chopper.
- Add flour and corn-starch, mixing well.
- Add butter, rubbing all to a cream;
- next the eggs, one at a time, thoroughly beating after each one.
- Add milk gradually, one quarter teaspoonful pepper and one and one half teaspoonfuls of salt.
- Beat until it thickens.
- Grease and line a deep baking-pan with browned bread-crumbs.
- Fill with the fish mixture and sprinkle crumbs on top.
- Bake for an hour and a half in a moderate oven;
- cover at first, then remove the cover and let it brown well.