Salmon Loaf
From Royal Victoria cook book, 1900
Serves 2
Sauce: One cup of milk thickened with 1 tablespoon corn starch, add liquor from the salmon, 1 large tablespoon butter, 1 teaspoon tomato catsup, a little red pepper, and lastly 1 raw egg beaten in very carefully. This loaf is equally good hot or cold.
Presented as published in 1900. 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 Royal Victoria cook book (1900) by Ont.). Woman's Auxiliary Royal Victoria Hospital (Barrie, page 7. The excerpt below is the record exactly as published.
SALMON LOAF.—Pick skin and bones from 1 pound tin of salmon, add 4 eggs well beaten, 4 tablespoons of soft butter, 4 cup of crumbs either bread or cracker, pepper, salt, 1 tablespoon minced parsley
Cook this with the app: pantry check, scaling, and the assistant.