Salmon Salad

Ingredients

• one can of salmon
• Roll fine one dozen butter crackers
• half a dozen medium-sized cucumber pickles chopped not very fine
• yelks of four eggs well beaten
• one table-spoonful of butter
• one tea-spoonful of salt
• one tea-cupful of vinegar
• one and a half tea-spoonful of made mustard

Method

1. 1

   Mix the salmon with the liquor and the rolled crackers.

2. 2

   Add chopped pickles.

3. 3

   Make a dressing by boiling the yolks of eggs, butter, salt, and vinegar until thick.

4. 4

   When cold, add mustard.

5. 5

   Pour over the salad and mix with a silver fork.

As published

This recipe was extracted from The new Kentucky home cook book (1884) by Maysville (Ky.). Methodist Episcopal Church, South., page 61. The excerpt below is the record exactly as published.

SALMON SALAD. After picking over carefully one can of salmon, add the liquor. Roll fine one dozen butter crackers, mix through the salmon; add half a dozen medium-sized cucumber pickles chopped not very fine. Make a dressing of the yelks of four eggs well beaten, one table-spoonful of butter, one tea-spoonful of salt, and one tea-cupful of vinegar. Boil until it thickens. When cold, add one and a half tea-spoon- ful of made musta

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