Salmon, Crimped
From Cassell's dictionary of cookery, 1892
Serves 2
Do not overcook to maintain taste and color.
Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 1664. The excerpt below is the record exactly as published.
Salmon, Crimped. — Take two slices of crimped salmon, and place them in a stewpan in two quarts of boiling water, half a pound of salt
Cook this with the app: pantry check, scaling, and the assistant.