Salmon Loaf
From Blue Ribbon and Pure Gold cook book, 1905
Presented as published in 1905. 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 Blue Ribbon and Pure Gold cook book (1905) by Blue Ribbon Manufacturing Company, page 15. The excerpt below is the record exactly as published.
Salmon Loaf—1 small can of salmon, 1 cup cracker crumbs, 1 egg, 4 cup sweet milk; small amounts of Pure Gold nutmeg, Pure Gold paprika, salt. Remove bones from salmon, break into small pieces, add well beaten egg, seasoning and cracker crumbs. Bake in a well- buttered dish for 15 minutes. Serve hot for lunch. Site ale PSE Oysters on the Half Shell—Serve oysters on deep halves of the shells, allowing six to each person. Arrange on plates of crushed ice, with one-fourth of a lemon in the centre of each plate. Oyster Cocktail—6 small raw oysters, § grape fruit, lemon juice, salt. Cut grape fruit in halves, crosswise, remove tough portions, and add oysters seasoned with lemon juice, and salt; chill. Lobster Cocktail—Allow % cup lobster meat, cut in pieces, for each cocktail, and season with 1 tablespoon tomato catsup, 1 tablespoon lemon juice, 6 drops Tabasco Sauce, $ teaspoon finely chopped parsley, and salt to taste
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.