Canned Salmon
From The Queen Cook Book: A Careful Compilation of Recipes and Practical ..., 1895
Remove any skin or poor pieces.
Presented as published in 1895. 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 Queen Cook Book: A Careful Compilation of Recipes and Practical ... (1895) by William Hart Boyd, page 32. The excerpt below is the record exactly as published.
Canned Salmon. Canned salmon is cooked before canning. If you pre- fer it heated, set the can in steamer, or boiling water. Open, drain off all the liquid, then remove to a platter, taking out any skin or poor pieces. Garnish with parsley
Cook this with the app: pantry check, scaling, and the assistant.