Salmon Fritters
From A handbook of fish cookery, 1897
This is a nice supper dish.
Presented as published in 1897. 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 handbook of fish cookery (1897) by Lucy H. Yates, page 19. The excerpt below is the record exactly as published.
Salmon Fritters. — Take the remains of cold cooked salmon, remove the skin and bone and break the flesh into flakes. Mix vv^ith these an equal quantity of mashed potatoes, add pepper and salt and an egg to bind the whole together. Make the mixture into small flat cakes or fritters, coat each one with beaten egg, and dredge with flour ; melt a little nice dripping in a shallow frying-pan
Cook this with the app: pantry check, scaling, and the assistant.