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Curried Salmon
From The Henderson cook book, 1914
Serves 4
Presented as published in 1914. 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 Henderson cook book (1914) by First Baptist Church (Henderson, N.C.). Ladies' Aid Society, page 6. The excerpt below is the record exactly as published.
CURRIED SALMON. One can of salmon. Put 1 large spoon of butter in chafing dish, add salmon, 1 ounce of curry powder, 1 tablespoon of Worcestershire sauce, wineglass of sherry wine, juice of 1 lemon, little salt, teaspoon mustard, little cayenne pepper
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