Salmon or Tunny Salad
From A text-book of cooking, 1915
If Cream Dressing is used with salmon, the oil drained from the salmon may be used for the fat of Cream Dressing.
Presented as published in 1915. 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 A text-book of cooking (1915) by Carlotta Cherryholmes Greer, page 107. The excerpt below is the record exactly as published.
SALMON OR TUNNY SALAD 1 can salmon or tunny (or tuna) fish 1 cupful shredded cab- bage or sliced celery Drain the oil from the fish ; remove the bone and bits of skin. Add the cabbage or celery, and Mayonnaise or Cream Salad Dressing
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