Salmon Fritters

Ingredients

• Mix together ^ can salmon
• 1 cup mashed potatoes
• 1 slice of bread
• 1 egg
• salt to taste
• pepper to taste

Method

1. 1

   Mould mixture into round, flat balls, roll in flour, and fry until brown.

Nutrition per serving

As published

This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 169. The excerpt below is the record exactly as published.

SALMON FRITTERS.— Mix together ^ can salmon, 1 cup mashed potatoes, 1 slice of bread, squeezed out of cold water, 1 egg, sialt and pepper to taste; mould into round, flat balls, roll in flour, and fry until brown. — Mrs. Chas. C. Clemens, 316 W. Chicago Ave., Chicago, 111. A NICE DISH OF SALMON.— 2 cans of red salmon; drop them unopened in boiling water, and boil 20 minutes; meanwhile put a pt. of sweet milk in a double boiler, mix a large spoonful of flour in a little cold milk, season with pepper and salt; when the milk boils, add a tablespoon of butter, ':hen the flour, cook until COOK COUNTY COOK BOOK 251 thick and smooth; cut 3 or 4 cold boiled eggs in thin slices; turn out the fish on a large dish, spread out, lay the sliced eggs on the fish, and put the sauce over all. — Mrs. James Cline, 1126 N. Clark St., Chicago, 111. SALMON LOAF.— Roll 10 soda biscuits fine. Pick over and mince J^ can of salmon. Put half the salmon in the dish, and sea- son with pepper and salt to taste

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