Baked Salmon
From Buckmaster's cookery, 1887
One large cutlet may be baked similarly.
Presented as published in 1887. 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 Buckmaster's cookery (1887) by J. C. Buckmaster, page 82. The excerpt below is the record exactly as published.
BAKED SALMON. Ingredients. Salmon Cutlets. Butter. 1. Prepare the cutlets same as for broiling. 2. Butter a sheet of white writing paper. 3. Wrap up each cutlet, folding the edges of the paper closely together. 4. Lay the cutlets in a tin baking dish with four ounces of good butter
Cook this with the app: pantry check, scaling, and the assistant.