pescatariangluten-freenut-free
Salmon Fritters
From The thorough good cook, 1895
Serves 1
Serve with hard-boiled eggs cut in quarters.
Presented as published in 1895. 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 The thorough good cook (1895) by George Augustus Sala, page 90. The excerpt below is the record exactly as published.
Salmon Fritters. Cut some cold boiled salmon ; pound some boiled potatoes, moistened with cream, and the yolk of an Q^g beaten ; mix all together and make it into small fritters, and fry these of a light brown in fresh lard, or beef-dripping ; serve them with hard-boiled eggs, cut in quarters. For sauce, melt two ounces of butter, with a little cream and flour mixed, and add, when it is hot, a dessertspoonful of soy, and two of mushroom catsup
Cook this with the app: pantry check, scaling, and the assistant.