Salmon Shortcake

Name: Salmon Shortcake
Ingredients: 1 can cream of celery soup; 1/3 cup milk; 1 cup salmon (8-ounce can), drained and flaked; 1 cup peas, cooked and drained; dash of powdered dill; salt and pepper to taste

From Seafood cookery from Carteret County kitchens, 1900

Serves 4.

Presented as published in 1900. 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 Seafood cookery from Carteret County kitchens (1900) by N.C.) Home Demonstration Clubs (Carteret County, page 17. The excerpt below is the record exactly as published.

SALMON SHORTCAKE Blend: 1 can cream of celery soup 1/3 cup milk 1 cup salmon (8-ounce can), drained and flaked 1 cup peas, cooked and drained dash of powdered dill salt and pepper to taste

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