Another way to use canned salmon
From Blue Ribbon cook book, 1905
Presented as published in 1905. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Blue Ribbon cook book (1905) by Blue Ribbon Limited, page 14. The excerpt below is the record exactly as published.
Another way to use canned salmon is to put the can for about 20 minutes in a kettle of hot water, then turn it into a dish and pour on drawn butter, to which finely cut hard-boiled eggs and chopped parsley
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