Salmon Soup

Ingredients

• one can salmon
• one quart milk
• one quart water
• one tablespoon butter
• salt to taste
• parsley to taste

Method

1. 1

   Pick out bones and skin from salmon.

2. 2

   Boil all ingredients together and serve hot.

Nutrition per serving

As published

This recipe was extracted from The National home cook book (1900), page 38. The excerpt below is the record exactly as published.

One can salmon, one slice bread, crumb ‘ed, a little finely minced onion, a pinch of red pepper, on eggs, a little salt; mix and form into cakes; fry a ligh brown. These are nice cold for picnics or lunch. ' SALMON- CHOPS—One box salmon (eight ehops), thre - shredded wheat biscuits, roll out finely, keeping two fo breading and one for white sauce. '. White Sauce: One tablespoon butter, one- tablespoo flour, one cup: milk. Melt butter, stir in flour, add milk, le Beiscuit, boil, stirring all the. time, and add one ee - biscu . Drain liquor from salmon. Mince salmon with fork. ag ne-half teaspoon salt and one-eighth teaspoon _ paprilca fouls. fish with white sauce and set in cool Pisce: Form it J ete sy ~ een d “to .elght chop "a cuit crumbs. Salt and pep- = per to taste. eG SALMON CROQUETTES—Shred one can of salmon, re-. moving all skin and bone, then mix with about one-half — - dozen of mashed potatoes, two eggs well beaten and sea- gon with salt and pepper; roll in bread crumbs and fry in hot lard. This makes one dozen of nice sized cakes. ee ' FRIED SALMON—Remove from can as whole as you can, cut in pieces. Beat two eggs and have ready with some -eracker crumbs; dip in the eggs.and roll in cracker crumbs — and fry. Sa aA seasoned with salt and a little cayenne pepper. Stir one teaspoon flour smoothly into one-half cup cream, cook @ few minutes, and mix thoroughly with salmon. Put into baking dish layer of bread crumbs and bits of butter, layer ~ of salmon and so on, with top layer of bread crumbs and ve butter. Bake in hot oven about 85 minutes. Garnish with — ~ sprigs of parsley and serve hot. ; ae ee - - SALMON PIE—Make a creamed salmon as follows: Melt two level tablespoons butter in a saucepan (do not brown), — add two level tablespoons flour, salt to taste and a little © ' pepper. Stir until smooth. Now add a little at a time, beating well, a cup. of hot milk; when smooth add a can of — good salmon, freed from bones and skin and broken into — inch ,pieces. Stir lightly until thoroughly heated. Have a pudding dish lined one inch thick with hot mashed potatoes well seasoned, pour in the creamed salmon, cover with more potato, brush over with butter and bake a delicate brown. Or arrange the potatoes on a hot, dish, in a circle, pour creamed salmon in center and serve at once. ig? pte at SALMON ROAST—Take one can salmon, add one cup of — stale bread crumbs, grate into it one onion, season with salt and pepper, then add one egg Mix well, form into loaf and roast until brown in a hot oven. = SALMON SALAD—A can of salmon, a little celery ot _ teaspoon salt, é ' spoon flour and one egg. Mix well and pour slowly into ~ ' boiling vinegar, stirring until it creams. tee z SALMON SOUP—One' can salmon, one quart milk, one - quart water, one tablespoon butter

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