Boiled Salmon
From The Cook County cook book, 1912
Serves 4
Recipe by Mrs. E. D. Kelley
Presented as published in 1912. 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 The Cook County cook book (1912) by Associated College Women Workers, page 168. The excerpt below is the record exactly as published.
BOILED SALMON. — Sew as many lbs. as desired up in a cheese-cloth bag, and boil in sligbtly salted water a ^ hr. for every lb. When done take out and lay upon the platter. Stir a spoonful of minced parsley and the juice of ^ lemon in a cup of drawn but- t
Cook this with the app: pantry check, scaling, and the assistant.