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Fish Pudding

A steamed dish of cooked white fish, bread crumbs, milk, fish stock, egg, butter, salt, and pepper.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Bread and butter are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 27,232 recipes. Both carry delta-decalactone, which smells sweet, creamy. The science ↓

Fish Pudding

Ingredients

Directions

Prepare

  1. Remove skin from the cooked white fish and break it into pieces.

  2. Soak 2 tablespoons of bread crumbs in enough warm fish stock or milk to cover.

Make and cook the pudding

  1. Beat the soaked bread crumbs and add the fish and a boiled egg, seasoning with salt and pepper.

  2. Pour the mixture into a small buttered dish and steam until set.

  3. If desired, add a few drops of anchovy essence for flavor.

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. Bread + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

    Shared aroma: delta-decalactone (sweet, creamy).

  2. Milk + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  3. Fish + breadtop 10% of all pairs
    Smell alikemoderate
    Cooked together1,668 recipes

    Shared aroma: 2-undecenal (sweet).

  4. Bread + milktop 11% of all pairs
    Smell alikemoderate
    Cooked together11,466 recipes

    Shared aroma: 2-undecenal (sweet).

  5. Fish + buttertop 12% of all pairs
    Smell alikemoderate
    Cooked together4,488 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

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

What each ingredient does

Cooked white fish
Provides the main body and flavor of the pudding.
Bread crumbs
Soak up liquid and help bind the mixture into a soft, tender texture.
Egg
Binds the mixture and sets it when heated, giving the pudding structure.
Milk
Adds moisture and softness to the soaked bread crumbs.

The step that matters

Steaming until set. Egg proteins set with gentle heat; cooking too hard or too long can make the pudding rubbery or cause it to weep, so check that it is just firm.

“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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