Molded Salmon Salad

Ingredients

• 2 cupfuls canned salmon
• % cupful cold water
• 1% teaspoonfuls salt
• 1 tablespoonful sugar
• Vz teaspoonful flour
• 1 teaspoonful ground mustard
• % cupful milk
• 2 egg yolks
• 1 tablespoonful gelatin
• 4 tablespoonfuls lemon juice
• 1 tablespoonful butter

Method

1. 1

   Soak the gelatin in cold water.

2. 2

   Mix the dry ingredients, add the beaten egg yolks, lemon juice or vinegar, and the milk.

3. 3

   Cook over water, stirring constantly, until thickened.

4. 4

   Remove from heat, add butter and softened gelatin, stir until dissolved.

5. 5

   Add flaked salmon, pour into a mold, chill, and serve on lettuce leaves.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The farm cook & rule book (1923) by Nell Beaubien Nichols, page 77. The excerpt below is the record exactly as published.

Molded Salmon Salad 2 cupfuls canned salmon % cupful cold water 1% teaspoonfuls salt 1 tablespoonful sugar Vz teaspoonful flour 1 teaspoonful ground mustard % cupful milk 2 egg yolks 1 tablespoonful gelatin 4 tablespoonfuls lemon juice 1 tablespoonful butter

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