pescatariannut-freeegg-freesoy-free
Salmon Loaf
From The Toronto Cook Book, 1915
Serves 6
Dressing: Melt two good tablespoons butter, stir into it two and a half tablespoons of flour, then add one and a half pints of milk; boil until thick.
Presented as published in 1915. 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 Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 126. The excerpt below is the record exactly as published.
o tablespoons but- ter, one dessert spoon of flour, two eggs, pepper and salt; cream butter and flour together, Place cream in saucepan and let come to boil ; then pour over well-beaten egg. When cold make into croquettes, dipped in one beaten egg; roll in cracker crumbs and fry. Salmon Loaf One can salmon picked fine, soda biscuit crumbs, two table- spoons butter, two and a half tablespoons flour, one and a half pints of milk. Grease a baking dish, put in a thin layer of chopped crackers, then a layer of the salmon, then a layer of the dressing and so on until you have two layers of each, with a dressing on top. Then take a cup of fine chopped crackers and sprinkle over top. Salt to taste
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