Crimped Salmon au Naturel
From The thorough good cook, 1895
Serves 2
Cover with a wet napkin if not ready to serve.
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 thorough good cook (1895) by George Augustus Sala, page 89. The excerpt below is the record exactly as published.
Crimped Salmon au Naturel. Have two quarts of water boiling in a stew-pan, with six ounces of salt, in which place two slices of crimped salmon
Cook this with the app: pantry check, scaling, and the assistant.