Vintage Recipe: 1937 Savory Haddock Pudding

This fish dish is adapted from a recipe in a 1937 A&P grocery flyer. The idea of “fish pudding” didn’t sound so great to me when I first saw the recipe which made this savory meal so surprising and satisfying. Why did I make it, then? Because vintage recipes frequently surprise me when I give them a chance, plus it was fun to tease Wayne about his fish pudding dinner. He was very doubtful that it would be even edible, but when he ate it that evening he was a happy man. I think you’ll really enjoy this simple recipe if you like seafood.


3/4 lb Atlantic Haddock

1/2 cup water

Few celery leaves

1/4 tsp onion flakes

1/4 tsp salt

Couple shakes black pepper

2 large eggs

3 slices of stale bread (I used gluten-free)

1 1/2 cups whole milk

1 tsp onion flakes

1/4 tsp salt

1/2 tbsp butter


Simmer fish, water, 1/4 tsp salt, celery leaves, 1/4 tsp onion flakes and black pepper in a small saucepan for 8 – 10 minutes until tender. Drain water. In a bowl beat the two eggs, add the milk and remaining seasoning, mix together, then break stale bread into crumbs, mix again. Finally, flake fish into the bowl and mix again. Grease two small baking dishes with the butter, place them in a shallow pan with water and add the fish pudding. Bake in a preheated 375 degree oven for about fifty minutes.

Vintage 1937 A&P Flyer.jpg
From the cover of the A&P flyer

4 thoughts on “Vintage Recipe: 1937 Savory Haddock Pudding

  1. That looks pretty and delicious! I don’t know if you’ve ever tryed codfish. We use it a lot in Portugal and it’s very good. People say that there are more than 1000 ways to do it and I bet it would go very well in that recipe!

    Liked by 1 person

    1. Thank you, Paula! Yes I have, and my cookbook published last year contains a recipe for “Codfish Puff.” 🙂


  2. Looks and sounds delicious. I think I’m going to give it a try! Always looking for new ways to cook fish. I like the idea than it can be prepared ahead, most fish recipes demand to be cooked immediately, so the fish doesn’t dry out because it cooks so quickly.

    Liked by 1 person

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