Salmon Loaf

Ingredients

• 1 can salmon (large size)
• 1 cup soft bread crumbs
• 114 teaspoons chopped parsley
• 14 teaspoon salt
• pepper
• 2 eggs
• 1 tablespoon lemon juice
• 14, te 14 cup milk

Method

1. 1

   Shred salmon, mix with crumbs, parsley, lemon juice, seasoning, eggs, and milk.

2. 2

   Bake in a buttered dish for 30 minutes.

Nutrition per serving

As published

This recipe was extracted from The Carbon County cook book (1926), page 34. The excerpt below is the record exactly as published.

Salmon Loaf. 1 can salmon, 1 cup cracker or fine bread crumbs, 1 egg well beaten, 1 tablespoon lemon juice or vinegar, 14 teaspoon salt, enough milk to hold together. Add 114 cups milk - and a little salt. Cook until thick. Season with sprig of parsley. MRS. WALTER CHRISTENSEN. Oyster Dressing. 3 cups bread crumbs, !% cup butter, salt, pepper, 1 onion chopped fine, 1 pint oysters. Mix fine for turkey or chicken. 3 MRS. JOHN CAUSER. Codfish Balls. 1 pound codfish, 1 egg, mashed potatoes. If codfish is very dry soak over night, boil until tender. Pick out bones and mash with an equal amount of potatoes. Then mix egg thouroughly and make into cakes. Fry in deep fat like doughnuts. Many like them with prepared mustard. They make a nice break- fast dish served with coffee rolls. (See rolls.) | MRS. C. H. STEVENSON. Chicken, Quail or Squab en Casserole. Wipe the bird and cut in pieces for serving. Cut a 1-inch cube of salt pork in small pieces and fry out, add a tablespoon of butter. When hot add the meat and brown slightly. Remove from frying pan, sprinkle with salt and pepper and place in casserole. Dot over top with butter. Add 1 cup boiling water, put on cover and bake until tender, then add 1 cup cream, 2 cups mushrooms, cut in pieces, add 1% cup peas. Again cover and cook 15 minutes. Thicken sauce with a table- spoon of flour diluted in water. . PAULA G. WALTERS. Salmon Souffle. Separate 1 can salmon into flakes, season with salt, paprika and lemon juice. Cook 14 cup soft stale bread crumbs in 14 cup milk 1 minute and add to salmon, then add yolks of 3 eggs beaten until thick. Lastly fold in well beaten whites. Turn a a Palit baking dish and bake until firm. “MRS. MARY BEAN. fe 56 CARBON COUNTY COOK BOOK Creamed Chicken a la Francaise. Remove skin and bones from. left over chicken. Chop fine and fry slightly in butter. Place about 2 tablespoons of flour in a pan and mix gradually with a cup of milk. Allow to come to a boil. Add the hashed chicken and 2 egg yolks well beaten. Mix well. Beat thoroughly 3 whites of eggs, to which add a pinch of salt and a dash of nutmeg. Mix lightly with the rest and pour in a buttered baking dish. Sprinkle with bread crumbs. Put in slow oven, in a pan of water, for about 80 minutes. A fine luncheon dish. MRS. AMBROSINE MONNET. Baked Ham. Cover a ham with cold water, heat to boiling point and boil 4 or 5 hours until tender. Remove from fire and allow ham to cool in the water in which it was boiled. Take from water and remove outside skin. . Sprinkle with brown sugar, black pepper and cayenne and bake 50 minutes in hot oven or until nicely browned. May be served warm or cold. MRS. R. M. MAGRAW, Hiawatha. Scalloped Salmon. 1 pound can of salmon, 14% cup fine dry bread crumbs, 1 tablespoon butter, i heaping tablespoon flour, 1 pint rich milk, salt and pepper. Melt butter in saucenan and add flour and stir until melted and mix but not browned. Slowly add milk. Let thicken until like cream. Season to taste. Remove salmon from can, remove skin and bones and separate flakes with fork. Butter a baking dish, add a layer of crumbs, 1 of salmon and cover with dressing. Cover with crumbs and bits of butter and place in oven about 20 minutes, to heat through and brown on top. | MRS. GEORGE MORGAN. Salmon Loaf. 1 can salmon (large size), 1 cup soft bread crumbs, 114 teaspoons chopped parsley, 14 teaspoon salt, pepper, 2 eggs, 1 tablespoon lemon juice, 14, te 14 cup milk

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