Salmon Croquettes

Ingredients

• a one-pound can of salmon
• one teacup of stale breadcrumbs
• one beaten egg
• salt
• red pepper
• one egg
• one tablespoon of cold water
• crackers
• hot lard

Method

1. 1

   Pick out bones from the salmon and strain the juice.

2. 2

   Chop the salmon fine, add breadcrumbs, beaten egg, and seasonings.

3. 3

   Wet with the liquor, mix well, and form into oblong croquettes.

4. 4

   Dip in egg and then in crushed crackers.

5. 5

   Fry in hot lard until golden.

6. 6

   Can be warmed over in the oven if not served immediately.

As published

This recipe was extracted from The home cook book (1905) by Christine Frederick, page 37. The excerpt below is the record exactly as published.

SALMON CROQUETTES Take a one-pound can of salmon, pick out all the bones, and strain the juice, and save it. Chop the salmon fine, and add one teacup of stale breadcrumbs, one beaten egg, and salt and red pepper to taste. Wet the salmon with the liquor, mix well, and have it just moist enough to make into oblong croquettes. Beat one egg, with one tablespoon of cold water. Roll crackers fine, and season with salt and red pepper. Dip the croquettes first in the egg and then in the crackers. Fry in a frying-pan, with just enough hot lard

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