Salmon Cutlets
From A laboratory manual of foods and cookery, 1916
Serve with lemon wedges.
Presented as published in 1916. 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 A laboratory manual of foods and cookery (1916) by Emma B. Matteson. The excerpt below is the record exactly as published.
Salmon Cutlets 5 tsp. salt | tsp. cayenne 5 tbsp. parsley juice 2 lemons For dipping sifted crumbs 6 tbsp. water
Cook this with the app: pantry check, scaling, and the assistant.