Molded Salmon

Name: Molded Salmon
Yield: 2 servings
Ingredients: One lb. cooked salmon, picked very fine; To ^ cup scalded milk; Yi teaspoon salt; 1 teaspoon flour; 1 teaspoon mustard; Yi teaspoon melted butter; the beaten yolks of 2 eggs; |4 cup hot vinegar; % table- spoon gelatine melted in 2 tablespoons water

From The Portland Woman's Exchange Cook Book, 1913

Serves 2

Presented as published in 1913. 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 Portland Woman's Exchange Cook Book (1913) by Portland Woman's Exchange (Or.), page 12. The excerpt below is the record exactly as published.

Molded Salmon. One lb. cooked salmon, picked very fine. To ^ cup scalded milk add gradually Yi teaspoon salt, 1 teaspoon flour and 1 tea- spoon mustard; stir and cook 10 minutes in double boiler; add Yi teaspoon melted butter, the beaten yolks of 2 eggs, and |4 cup hot vinegar. Stir while cooking a moment; add % table- spoon gelatine melted in 2 tablespoons water

Cook this with the app: pantry check, scaling, and the assistant.