Canned Salmon Creamed
From Food and health, 1916
Presented as published in 1916. 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 Food and health (1916) by Helen Kinne, page 21. The excerpt below is the record exactly as published.
Canned salmon creamed. Open the can, pick over the salmon, being careful to remove the bones. Let it air for an hour or so and serve in a hot sauce
Cook this with the app: pantry check, scaling, and the assistant.