Salmon Cutlets
From Blue Ribbon cook book, 1905
Presented as published in 1905. 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 Blue Ribbon cook book (1905) by Blue Ribbon Limited, page 13. The excerpt below is the record exactly as published.
Salmon Cutiets—Cut slices of salmon 14 of an inch thick, remove the skin and bone, season with salt and pepper, sprinkle on flour, dip in beaten egg, roll in bread crumbs and fry in hot fat
Cook this with the app: pantry check, scaling, and the assistant.