Kippered Salmon
From The Dudley book of cookery and household recipes, 1909
Presented as published in 1909. 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 Dudley book of cookery and household recipes (1909) by Dudley, Georgiana Elizabeth Ward Countess of, page 12. The excerpt below is the record exactly as published.
KIPPERED SALMON CUT it in slices about half an inch thick and roll each slice in a separate piece of buttered paper. Put it into boiling water and let it remain there for two minutes
Cook this with the app: pantry check, scaling, and the assistant.