Salmon Salad
From The Times cook book, no. 2, 1905
Serves 4
Presented as published in 1905. 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 Times cook book, no. 2 (1905) by Los Angeles Times, page 63. The excerpt below is the record exactly as published.
SALMON SALAD. Mrs. E. D. Talbot, 229 W. Fifth street, Lon Beach, Cal.— One small can of salmon; drain off the oil and pick out all the bones; add six medium- sized cucumber pickles, chopped fine; three eggs, boiled hard; rub the yolks smooth and add mustard, salt and pepper to suit the taste. Moisten with about half a cup of vine- ga
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