The mixture of pounded salmon, bread-crumbs, cream, salt, cayenne and eggs for the receipt (recipe) Salmon Pudding, were pressed closely and evenly into mould(s), buttered in every part.
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Posted by: hearttohearthcookery | June 7, 2014
Press Into Moulds
Posted in culinary history, food, food history, Puddings, receipts, recipes, salmon | Tags: culinary history, fish, food, food history, foodways, puddings
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