Salmon Cream
From The national course in home economics, 1917
Serves 3
Mrs. E. P. Campbell's recipe.
Presented as published in 1917. 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 national course in home economics (1917) by Ruth Allen Beezley, page 58. The excerpt below is the record exactly as published.
SALMON CREAH. One can salmon; remove skin, bone, and fluid, and mince fine. For sauce, a little more than one-half pint of milk thickened with corn-starch; add salt and pepper. Put bread-crumbs
Cook this with the app: pantry check, scaling, and the assistant.