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Fish Pudding

Fish pudding is a steamed or boiled fish and breadcrumb mixture with spices and eggs.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
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Why it works: Anchovy and sauce are a kitchen classic. They rank in the top 2% of all ingredient pairs, and cooks put them together in 2,057 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓

Fish Pudding

Ingredients

Directions

Prepare the batter

  1. In a basin, combine the chopped fish, bread crumbs, flour, cayenne pepper, salt, nutmeg, lemon juice, and anchovy sauce if using.

  2. Mix into a stiff batter with enough milk to achieve the right consistency.

  3. Add the eggs and mix well.

Cook and serve

  1. Pour the mixture into a well-greased mold or basin.

  2. Steam for 2 hours or boil for 1.5 hours.

  3. Turn out and serve with anchovy sauce.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Anchovy + saucetop 2% of all pairs
    Smell alikemoderate
    Cooked together2,057 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  2. Pepper + lemontop 3% of all pairs
    Smell alikestrong
    Cooked together27,047 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  3. Nutmeg + lemontop 5% of all pairs
    Smell alikestrong
    Cooked together11,318 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  4. Pepper + nutmegtop 7% of all pairs
    Smell alikestrong
    Cooked together13,015 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  5. Flour + nutmegtop 8% of all pairs
    Smell alikemoderate
    Cooked together18,623 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Fish
Forms the main body of the pudding and gives it its savoury flavour.
Bread crumbs
Absorb liquid and give the pudding bulk and a soft, tender texture.
Eggs
Bind the mixture and set during cooking to hold the pudding together.
Flour
Thickens the batter and helps it hold a stiff, cohesive shape.
Milk
Adds moisture so the crumbs and flour form a batter of the right consistency.

The step that matters

Mix into a stiff batter with milk. Adding milk gradually until the batter is stiff keeps the pudding from becoming wet or loose. Too much liquid stops the eggs and starches from setting firmly, so the pudding may collapse when turned out.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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