Salmon Balls

Ingredients

• Have ready potatoes, boiled tender well mashed
• Take half as much salmon as potatoes
• season with pepper
• season with salt
• A well-beaten egg added makes them much lighter

Method

1. 1

   Mix mashed potatoes with salmon, season, and form into balls or flat cakes.

2. 2

   Fry in hot fat.

Nutrition per serving

As published

This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 168. The excerpt below is the record exactly as published.

SALMON BALLS.— Have ready potatoes, boiled tender well mashed, and seasoned with butter. Take half as much salmon as poitatoes, season with pepper and salt, and make into balls or flat COOK COUNTY COOK BOOK 249 cakes, and fry in hot fat. A well-beaten egg added makes them much lighter, but it is not necessary. — ^Mrs. Mittie Buford, 3251 S. State St., Chicago, 111. BOILED SALMON. — Sew as many lbs. as desired up in a cheese-cloth bag, and boil in sligbtly salted water a ^ hr. for every lb. When done take out and lay upon the platter. Stir a spoonful of minced parsley and the juice of ^ lemon in a cup of drawn but- ter. Pour over the salmon and serve. Garnish with parsley. — Mrs. E. D. Kelley, Winnetka, 111. BROILED SALT SALMON.— Soak in tepid water 24 hrs., changing the water several times. If in a hurry, or desiring a very salt relish, it may do to soak a shorter time, having water warm, and changing and parboiling slightly. Broil sharply; seasoning to suit taste, covering with butter. This recipe will answer for all kinds of salt fish. — Mrs. Ida Butler, 907 N. Franklin St., Chicago, 111. SALMON CHEESE. — 1 can good salmon, 4 eggs, 1 cup cream, 6 soda biscuits, rolled fine, pepper and salt, and a little vinegar, to taste. Mix all together, and steam 2 hrs. When cold, slice down, and serve. — ^Mrs. L. Caldwell, 3660 S. Wabash Ave., Chicago, 111. SALMON CREAM.— Remove the skin, bone ^nd fluid of 1 can salmon. Mince fine. For sauce, take a little more than }4 pt. of milk, thickened with corn starch, add salt and pepper. Put bread crumbs in the bottom of a dish, add fish and sauce, put bread crumbs on top. Bake. — Mrs. E. D. Kelley, Winnetka, 111. CREAMED SALMON.— Pick 1 can of salmon to pieces. Put }4 a cup of milk in a double boiler, and add pinch of salt, 2 tea- spoons corn starch, creamed with 1 tablespoon butter. Add salmon, stir lightly with fork till heated through. Put on dish sprinkled with bread crumbs and butter. Brown in oven 10 minutes. — Mrs. Geo. Carey, 235 E. 35th St., Chicago, 111. SALMON CROQUETTES.— Remove bones and skin of 1 can salmon. Mince with fork, add juice of 1 lemon, pinch of cayenne pepper, salt to taste, yolk of 1 egg. Cook 1 tablespoon of butter and 1 of flour until smooth; then add 1 cup of milk, cook until it thickens, add this to salmon, and thicken with bread crumbs till 250 FISH you can mould into croquettes. Moisten with white of an egg or milk, roll in bread crumbs and fry in deep fat. — Mrs. Conklin, 914 N. 5th Ave., Maywood, 111. SALMON CUSTARD.— Mix together 1 can salmon, 2 eggs, 1 cup milk, small lump of butter, salt and pepper to taste. Bake for 20 minutes or ^ an hr., till brown.— Mrs. J. E. Catlin, 2717 S. Wa- bash Ave., Chicago, 111. DEVILED SALMON.— This dish may be prepared from either canned or cold boiled salmon. Arrange fish in neat flakes, and pour over it the following dressing: Yolks of 3 eggs, boiled hard, 1 \h. salad oil or melted butter, rub with eggs to a smooth paste, add 2 teaspoons each of sugar and mustard, salt and cayenne to taste, add a little vinegar; arrange lettuce leaves around the plate, pour the dressing over the fish, and garnish with the whites of eggs, cut in rings. This is nice prepared with shredded cab- bage.—Mrs. A. C. Christian, 21 W. 37th St., Chicago, 111. SALMON FLUFF. — Mix together 1 can salmon, 6 soda bis- cuits, 2 eggs, 1 tablespoon butter, salt and pepper; roll biscuits, beat eggs, and work all together; form into pats, and fry a few minutes. — Mrs. H. Dukes, 3618 S. State St., Chicago, 111. FRIED SALMON.— Take 1 can salmon, soak Yz the quantity of bread in cold water until nice and soft, squeeze out the water, put a good tablespoon of butter in a frying-pan, place it on a good hot fire, put in salmon and bread, and a little salt and pepper, and fry like potatoes. — ^Mrs. Mary R. Clark, 2520 S. Wabash Ave., Chi- cago, 111. SALMON FRITTERS.— Mix together ^ can salmon, 1 cup mashed potatoes, 1 slice of bread, squeezed out of cold water, 1 egg, sialt and pepper to taste; mould into round, flat balls, roll in flour, and fry until brown. — Mrs. Chas. C. Clemens, 316 W. Chicago Ave., Chicago, 111. A NICE DISH OF SALMON.— 2 cans of red salmon; drop them unopened in boiling water, and boil 20 minutes; meanwhile put a pt. of sweet milk in a double boiler, mix a large spoonful of flour in a little cold milk, season with pepper and salt; when the milk boils, add a tablespoon of butter, ':hen the flour, cook until COOK COUNTY COOK BOOK 251 thick and smooth; cut 3 or 4 cold boiled eggs in thin slices; turn out the fish on a large dish, spread out, lay the sliced eggs on the fish, and put the sauce over all. — Mrs. James Cline, 1126 N. Clark St., Chicago, 111. SALMON LOAF.— Roll 10 soda biscuits fine. Pick over and mince J^ can of salmon. Put half the salmon in the dish, and sea- son with pepper and salt to taste. Then spread on a layer of bis- cuit crumbs, add the rest of the salmon, and then another layer of biscuit on top. Put little bits of butter over this, and milk enough to steam nicely. Bake ^ an hr. — Mrs. A. Cohen, 454 E. 58th Place, Chicago, 111. SALMON PUFFS. — 1 can salmon beaten lightly, season with salt

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