pescatariannut-freesoy-free

Salmon Loaf

Name: Salmon Loaf
Yield: 1 servings
Ingredients: a can of salmon; 3 eggs; i c bread or cracker crumbs; ^ t salt; a dash of pepper; 2 T melted butter

From Lessons in cooking through preparation of meals, 1912

Serves 1

Serve with Medium White Sauce using the liquor from the salmon in place of part of the milk.

Presented as published in 1912. 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 Lessons in cooking through preparation of meals (1912) by Eva Roberta Robinson, page 113. The excerpt below is the record exactly as published.

SALMON LOAF WITH WHITE SAUCE RICED POTATOES LIMA BEANS GREEN TOMATO PICKLES APPLE TAPIOCA PUDDING Salmon Loaf Remove the skin and bones from a can of salmon and chop the fish fine. Beat 3 eggs well and add to them i c bread or cracker crumbs, ^ t salt, and a dash of pepper. Combine with the salmon, adding 2 T melted butter

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