Salmon Loaf
From San Rafael cook book, 1906, 1906
Serves 4
Serve cold with parsley and hard-boiled eggs.
Presented as published in 1906. 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 San Rafael cook book, 1906 (1906) by Katherine Golden Bitting Collection on Gastronomy (Library of Congress), page 10. The excerpt below is the record exactly as published.
SALMON LOAF— Mrs. G. G. Vanderlip. One small can of salmon, 2 eggs beaten lightly, 4 tablespoons butter ■melted, one half cup fine bread crumbs, season with salt, pepper and Tninced parsley
Cook this with the app: pantry check, scaling, and the assistant.