Salmon Loaf

Ingredients

• one can of salmon
• four hard boiled eggs chopped fine
• one raw egg
• one-half cup of butter
• one-half cup of milk
• eight soda crackers rolled fine
• a little nutmeg or curry powder

Method

1. 1

   Mix all together, form into a loaf, and bake until a delicate brown.

As published

This recipe was extracted from The New century cook book (1899), page 18. The excerpt below is the record exactly as published.

Salmon Loaf. One can salmon, one cup bread crumbs, one teaspoonful butter, melted; one half cup milk, two eggs, a pinch of salt, pepper and mace. Form into round loaf and steam one hour. Gravy for Same. — Liquor from the salmon, one cup milk, one egg, thicken with flour. The gravy may or may not be used. Mrs. Ruth McElwain. Salmon Balls. One can salmon, three eggs, four soda crackers. Roll crackers very fine, beat eggs and add to salmon. Thoroughly mix cracker crumbs and salmon. Make into balls and fry in butter. Mrs. J. P. Bradley, Salmon Loaf. One two-pound can salmon, four eggs, well beaten, four tablespoonfuls melted butter, one-half cup grated bread crumbs; season with salt, cayenne pepper and minced parsley to taste; put in buttered baking dish and steam one hour. Sauce for Salmon Loaf. — One cup of milk, heated to boiling; stir in one tablespoon cornstarch, dissolved in a little cold milk. Take the liquor from the salmon, add one table- spoonful butter, three teaspoonfuls of tomato catsup, cayenne pepper and salt to taste, one egg; stir the mixture with the milk and cook until it thickens. When the loaf is cold pour the dressing over it and serve. Lillian M. Cessna. Salmon Loaf. Pick carefully the skin and bones from one can of salmon, add four tablespoonfuls soft butter, four eggs, beaten well, one- half cup bread crumbs, pepper, salt and one tablespoonful minced parsley. Pack in buttered mould and steam one hour. Mrs. Wallace Blake. Salmon Loaf. One can of salmon, four eggs, beaten light, one tablespoon melted butter, but not hot; one- half cup fine bread crumbs; 3 38 New Century Cook Book. season with pepper, salt and parsley. Chop the fish fine, with the butter in. until smooth: beat the bread crumbs with the eggs and season before working together. Put in a buttered dish and steam one hour. Sauce. — One cup hot milk, one tablespoon cornstarch or flour, the liquor from the salmon, one tablespoon of butter, one raw egg. one tablespoon tomato catsup, pinch of red pepper. Put the egg in carefully at last and boil one minute. Mrs. G. H. Hagans. Baked Salmon. One can salmon, well broken up. Put in baking dish with alternate layers of bread crumbs and butter, one and one-half cups of milk poured over all, three eggs thoroughly whipped placed on top. Bake in brisk oven one hour. Mrs. Pierce. Salmon Mould. One cup of salmon rubbed fine, half cup of bread crubms, yelks of four eggs, two tablespoonfuls of butter, melt the but- ter and mix with the salmon, add the other ingredients, season with pepper and salt. Put in a mould and steam one hour. Sauce. — One cup of milk, when hot add one teaspoon of corn starch dissolved in a little cold milk. Boii one minute, add one egg well beaten and the oil from the can of salmon. Ada B. Porter. Salmon Loaf. One can of salmon, four hard boiled eggs chopped fine, one raw egg, one-half cup of butter, one-half cup milk; salt and pepper to taste; eight soda crackers rolled fine, a little nutmeg or curry powder

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