2 stalks celery
1 medium green pepper
8 ounces drained, canned mackerel, flaked
1 tablespoon dehydrated onion flakes
2 teaspoons prepared mustard
1 teaspoon salt
1/2 teaspoon cayenne pepper
1/8 teaspoon mace
Dash of ground cardamom
2 medium eggs, slightly beaten
2 medium eggs, hard-cooked, and sliced
Put celery and green pepper through a food grinder (or chop finely in blender). Combine with mackerel, onion flakes,mustard, salt, pepper, mace, and cardamom; mix well. Blend in raw eggs. Divide evenly into 4 (8 ounce) heatproof cups. Bake at 350°F (moderate oven) for 35 to 40 minutes. Garnish each with 1/2 sliced egg. Makes 4 luncheon servings.
2 cups tomato juice
1/2 medium cucumber, chopped
2 tablespoons dehydrated onion flakes
1 packet instant beef broth and seasoning mix or 1 beef bouillon cube
1/2 teaspoon basil
8 ounces drained, canned mackerel
Combine all ingredients, except mackerel, in a saucepan. Cook over low heat, stirring frequently, for 15 minutes, or just until mixture comes to a boil. Add mackerel. Cook 4 minutes longer. Divide evenly. Makes 2 luncheon servings.
Copyright © Weight Watchers International, Inc. 1974. All rights reserved. Printed in U.S.A.
The mackerel pudding doesn’t sound half bad, though I’d never use mackerel from a tin.
It makes me question my life choices when I remember that I know someone who made this.
I want to know what the fluffy part is…
You probably don’t really want to know.
You’re probably right!
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