Recipe Manuscript

Pudding Von Gekochtem, Übriggebliebenem Stockfisch

Name: Pudding Von Gekochtem, Übriggebliebenem Stockfisch
Prep time: PTPT30M
Cook time: PTPT1H30M
Yield: 14
Cuisine: European
Ingredients: 250 g unsalted butter (softened); 10 large eggs; 2–3 shallots, finely chopped; freshly grated nutmeg; salt; 125 g fine white breadcrumbs; 1.2 kg cooked, finely chopped stockfish (or salted cod, soaked and cooked); For the sauce:; 2–3 shallots, finely chopped; 30 g unsalted butter; 1 tbsp all-purpose flour; 250 ml beef bouillon (homemade or from cube); freshly grated nutmeg; juice of 1 lemon; salt; 2 egg yolks; 60 ml heavy cream

"Pudding From Boiled, Leftover Stockfish"

1897

From the treasured pages of Henriette Davidis praktisches kochbuch für die gewöhnliche und feinere küche

Written by Henriette Davidis

Age of Gastronomy (1800 - 1900)European Intermediate Dinner Lunch

Pudding Von Gekochtem, Übriggebliebenem Stockfisch

Original Recipe • 1897

Original Manuscript(circa Age of Gastronomy, 1800 - 1900)

As inscribed by the original author's hand, transcribed with care by Lost Kitchen Scrolls

Pudding Von Gekochtem, Übriggebliebenem Stockfisch

"Für 12—15 Personen: ¹⁄₂ Pfd. zu Sahne gerührte Butter, 10 Eier, etwas gehackte Schalotten, Muskatnuß, Salz, ¹⁄₄ Pfd. geriebene Semmel, 2¹⁄₂ Pfund feingehackter Stockfisch, dies alles wird gut gerührt und in einer wohl zubereiteten Form 1¹⁄₂ Stunde gekocht. Man gibt hierzu folgende Sauce: Einige feingehackte Schalotten werden mit einem Stück Butter gelb geschwitzt, mit etwas Mehl ver= jezt, mit kochender Bouillon, welche rasch von Fleischextrakt zu bereiten ist, fein gerührt, mit Muskatnuß, Citronensaft und Salz gewürzt und mit 2 Eidottern und guter Sahne abgerührt."

English Translation

"For 12–15 people: 1/2 lb. butter creamed with cream, 10 eggs, some chopped shallots, nutmeg, salt, 1/4 lb. grated breadcrumbs, 2 1/2 lbs. finely chopped stockfish; all this is mixed well and cooked in a well-prepared mold for 1 1/2 hours. Serve with the following sauce: Some finely chopped shallots are sautéed in a piece of butter until yellow, dusted with a little flour, stirred smoothly with boiling bouillon (which can be quickly made from meat extract), seasoned with nutmeg, lemon juice, and salt, and finished with 2 egg yolks and good cream."

Note on the Original Text

Recipes in Davidis’ era were written as prose, assuming that cooks possessed basic culinary intuition and experience. Quantities were often specified in weights familiar to the time (Pfund, Pfennig), but precise temperatures or exact timings were rare, as kitchen heat sources varied. Spelling and terminology may differ: for instance, "Stockfisch" is air-dried cod, and "Semmel" refers to white bread rolls. The term "Bouillon" encompasses both homemade and prepared meat stocks. The structure is straightforward—ingredients are blended, shaped, cooked, then served with a sauce. Attention was paid to economy and technique, with an expectation of skilled judgment on the part of the cook.

Modern Kitchen Interpretation

Recipe's Origin

Henriette Davidis praktisches kochbuch für die gewöhnliche und feinere küche - Click to view recipe in book

Title

Henriette Davidis praktisches kochbuch für die gewöhnliche und feinere küche (1897)

You can also click the book image above to peruse the original tome

Writer

Henriette Davidis

Era

1897

Publisher

C.N. Caspar

Background

A beloved staple in German kitchens, this practical cookbook by Henriette Davidis serves up a rich array of recipes ranging from everyday fare to refined culinary delights. Immerse yourself in traditional techniques and timeless flavors, all artfully presented for both the ordinary and ambitious cook.

Kindly made available by

Internet Archive

Historical Background of the Recipe

Learn about old traditions

This recipe hails from Henriette Davidis’ influential "Praktisches Kochbuch," published in the late 19th century as a fundamental guide for German-speaking households. Davidis was a pivotal figure in democratizing culinary knowledge, offering advice to both everyday cooks and those in finer households. Stockfish (air-dried cod) was a common pantry staple, especially valued for its long shelf life and protein-rich content. Dishes such as this pudding were ingenious ways of repurposing leftovers into elegant fare for large gatherings, reflecting the frugality and creativity of 19th-century cookery.

Culinary Tools when the Recipe was Crafted

Tools and techniques from kitchens of old

Back in the day, a sturdy wooden spoon or paddle would have been used to cream the butter and eggs, while finely chopped ingredients were achieved with a well-sharpened kitchen knife. For cooking, a large pudding mold (often made of tin or porcelain) would be buttered and filled, then set in a water bath for gentle steaming—either in a big oven or atop a wood-fired stove. The sauce would be made in a heavy-bottomed saucepan over direct heat. Serving required a long, sharp knife for portioning, complemented by a sauce ladle.

Modern Kitchen Adaptation

Ingredients and techniques for today's cooks

ounces, cups, Fahrenheit

Prep Time

30 mins

Cook Time

1 hr 30 mins

Servings

We've done our best to adapt this historical recipe for modern kitchens, but some details may still need refinement. We warmly welcome feedback from fellow cooks and culinary historians — your insights support the entire community!

Ingredients

9 oz unsalted butter (softened)
10 large eggs
2–3 shallots, finely chopped
freshly grated nutmeg
salt
4 1/2 oz fine white breadcrumbs
2 2/3 lb cooked, finely chopped stockfish (or salted cod, soaked and cooked)
For the sauce:
2–3 shallots, finely chopped
1 oz unsalted butter
1 tbsp all-purpose flour
1 cup beef bouillon (homemade or from cube)
freshly grated nutmeg
juice of 1 lemon
salt
2 egg yolks
1/4 cup heavy cream

Instructions

To prepare this 19th-century Stockfish Pudding for a crowd (12-15), start by creaming 9 ounces of butter until soft.
Beat in 10 large eggs, followed by a couple of finely chopped shallots.
Season liberally with freshly grated nutmeg and salt, then mix in 4 1/2 ounces of fine white breadcrumbs.
Fold in 2 2/3 pounds of cooked, finely chopped stockfish—if unavailable, well-soaked and cooked salted cod makes an excellent substitute.
Combine thoroughly until the mixture is smooth.
Pour into a generously buttered pudding mold or deep ovenproof dish, then cover and steam or gently bake in a water bath for about 90 minutes, until set.
For the sauce, sauté a handful of finely chopped shallots in a knob of butter until translucent.
Sprinkle in a spoonful of flour, stir, then gradually whisk in about 1 cup of boiling beef bouillon—homemade or from a good stock cube.
Simmer, then season with nutmeg, lemon juice, and salt.
To enrich, remove from heat and whisk in 2 egg yolks and a generous splash (about 1/4 cup) of heavy cream.
Serve the sauce warm over slices of the pudding.

Estimated Calories

400 per serving

Cooking Estimates

Preparing and mixing the ingredients takes about 30 minutes, while steaming or baking the pudding takes around 90 minutes. Each serving provides an estimate of calories based on the total ingredients divided by the number of servings, about 14.

As noted above, we have made our best effort to translate and adapt this historical recipe for modern kitchens, taking into account ingredients nowadays, cooking techniques, measurements, and so on. However, historical recipes often contain assumptions that require interpretation.

We'd love for anyone to help improve these adaptations. Community contributions are highly welcome. If you have suggestions, corrections, or cooking tips based on your experience with this recipe, please share them below.