pescatariannut-freesoy-free
Salmon Loaf
From The New century cook book, 1899
Serves 1
Presented as published in 1899. 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 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
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