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Fish Pudding

A steamed pudding made from shredded white fish, eggs, breadcrumbs, and milk, seasoned with salt, pepper, and tabasco.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 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 the fish

  1. Boil and shred the fish fillets.

Make the pudding

  1. Beat the eggs in a bowl and add salt, pepper, tabasco, and milk.

  2. Combine the egg mixture with the shredded fish.

  3. If the mixture is too soft, add more bread crumbs.

Steam and serve

  1. Transfer the mixture to a buttered, covered mold.

  2. Steam for one hour.

  3. Serve with cream 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. 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

Eggs
Bind the mixture and set into a firm, tender pudding when steamed.
White fish fillets
Form the main body and flavor of the pudding.
Bread crumbs
Absorb excess liquid and help the mixture hold its shape.
Milk
Adds moisture and softens the custard-like texture.

The step that matters

Check the mixture's consistency before molding. Eggs set into a firm custard when steamed, so a mixture that is too soft may not hold its shape. Bread crumbs absorb excess liquid and help it firm up.

“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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