Salmon Salad
From Anson County cook book, 1928
Presented as published in 1928. 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
No method was recorded for this recipe.
As published
This recipe was extracted from Anson County cook book (1928) by First Baptist Church (Wadesboro, N.C.), page 29. The excerpt below is the record exactly as published.
V2 tablespoon mustard 3 egg yolks. Beat egg yolks and Wesson oil as for mayonnaise, add all other ingredients except vinegar, set on stove, stir until it come to boiling point. Pour m hot vinegar, stir constantly, and let boil a few minutes. Remove from fire and set aside. Just before serving, add V2 cup whipped cream, beat until smooth. When put on fruit salad, shake a little paprika on dressing. —Mrs. G. K. Craig. 7 s. USE ROYAL BAKING POWDER TO OBTAIN BEST RESULTS SALMON SALAD V2 tablespoon salt ¥2 tablespoon mustard 1 tablespoon sugar !4 tablespoon Melrose flour 1 can salmon 1 egg % cup milk M cup vinegar V2 tablespoon gelatine, soaked in % cup water
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