Salmon Loaf (Steamed)
From Royal Victoria cook book, 1900
Serves 3
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 8. The excerpt below is the record exactly as published.
SALMON LOAF (stEAMED)—Pick carefully the skin and bones from I lb. can of salmon, add 4 eggs well beaten, 4 tablespoons soft butter, 4 cup crumbs or crackers, pepper and salt, 1 tablespoon minced parsley
Cook this with the app: pantry check, scaling, and the assistant.