Estimated Nutrition (whole recipe, rough)
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Milk | 1 cup (244ml) whole | 149 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- three pounds of rock
- 1/2 pint of milk
- 1/2 pint of cream
- 1 quart of scoop french potatoes
- parsley
- pepper
- salt
Directions
Three pounds of rock, boil it not quite done enough to serve; take it out; let it get cool; then take all the skin off; take the fish from the bones in fine pieces, not mashed up; 1/2 can of truffles; 1 can of mushrooms; peel the truffles; cut the largest size truffles and mushrooms into rose and star shapes with little cutters; take a 3-pint pudding mould fluted and grease it well, setting the shapes all around the mould; cut most of the mushrooms with a little parsley very fine and put with the fish; the truffles must be cut up and put in the sauce; 1/2 pint of milk, a full tablespoonful of flour, medium size tablespoonful of butter; mix the flour and butter together; put the milk on to boil; then pour it into the flour and butter; then pour all on the fish; put pepper and salt in it; put fish in a mould; cover it up tight and place it in a pot of boiling water two-thirds up the sides of the mould and let it steam 1/2 hour; take 1/2 pint of cream and mushroom water; put it on the fire to boil; rub up a tablespoonful each of flour and butter; mix all together, putting in the balance of the truffles and mushrooms, and let all boil 10 or 15 minutes; season with pepper and salt; 1 quart of scoop French potatoes; boil them done in salt and water; when done put through a colander. When it is time to serve the fish pudding pour the fish out into the platter and pour the potatoes around the dish; serve the gravy in a sauce-bowl.