Creamed Salmon
From Durham cook book ..., 1921
Serve in the dish in which baked. Recipe by Mrs. M. N. Garrard.
Presented as published in 1921. 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 Durham cook book ... (1921) by Durham (N. C.) Trinity Methodist Church. Woman's Missionary Society, page 42. The excerpt below is the record exactly as published.
CREAMED SALMON. One and one half tablespoonfuls Crisco or butter, tAvo heaping tablespoonfuls flour, tAvo and one-half cups SAveet milk, tAvo cupfuls canned salmon, salt and pepper to taste. Make a cream sauce Avith first three ingredients, add salt and pepper; mix thoroughly Avith the fish, turn into a baking dish, cover AA'ith buttered crumbs, set in a pan of hot AA'ater in the oven and bake until the crumbs are a golden broAvn. Serve in the dish in Avhich baked. — Mrs. M. N. Garrard. FISH IN SHELLS, OR RAMEKINS. One can Tuna fish picked fine. Make a cream sauce of one pint scalded milk, one tablespoonful butter, tAvo heaping tablespoonfuls flou
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.