pescatariannut-freesoy-freeshellfish-free
Salmon
From The Blue grass cook book, 1904
Serves 1
Presented as published in 1904. 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 Blue grass cook book (1904) by Minnie C. Fox, page 19. The excerpt below is the record exactly as published.
SALMON 1 pint can of salmon, ^ cup of crackers rolled coarse, 2 tablespoons butter, 3 well-beaten eggs, Salt and pepper
Cook this with the app: pantry check, scaling, and the assistant.