French
Salmon Salad
From Royal baker and pastry cook, 1913
Other fish salads may be prepared in the same manner.
Presented as published in 1913. 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 baker and pastry cook (1913) by Royal Baking Powder Company, page 72. The excerpt below is the record exactly as published.
Salmon Salad. — Remove bones and skin from can salmon. Drain off liquid. Mix with French dressing or thin mayonnaise
Cook this with the app: pantry check, scaling, and the assistant.