Salmon Fritters
From Cassell's dictionary of cookery, 1892
Serves 4
Frying time is about 5 to 6 minutes.
Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 1670. The excerpt below is the record exactly as published.
Salmon Fritters.— Take the remains of dressed kippered salmon. Remove the skin and bone, and tear the flesh into small flakes. Mix with these an equal quantity of potatoes mashed with plenty of cream. Bind the mix- ture •with yolk of egg, make it into small cakes or fritters, and fry in hot fat till they are lightly browned. Drain them, and serve on a hot dish : garnish with hard-boiled eggs minced and placed round the dish in small mounds, white and yellow alternately. Send mustard sauce
Cook this with the app: pantry check, scaling, and the assistant.