Creamed Salmon
From The farm cook & rule book, 1923
Serves 3
Presented as published in 1923. 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 farm cook & rule book (1923) by Nell Beaubien Nichols, page 67. The excerpt below is the record exactly as published.
Creamed Salmon Combine 2 cupfuls of the white sauce for creamed dishes with an equal amount of flaked and drained canned salmon. Serve hot on 6 slices of buttered toast on a platter surrounded with buttered peas
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