Dried Salmon Preparation
From Cassell's dictionary of cookery, 1892
Serves 6
The salmon can be used in a few days after preparation.
Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 1667. The excerpt below is the record exactly as published.
a moderate-sized salmon down the back, empty, scale, and wash it. Rub it inside and out with common salt, and let it hang to drain for twenty-four horns. Mix thoroughly one ounce of jjounded saltpetre with two ounces of bay-salt, and one ounce of common sugar
Cook this with the app: pantry check, scaling, and the assistant.