nut-free
Salmon Soup
From Good Things to Eat as Suggested by Rufus, 1911
Serves 2
Adjust salmon quantity to taste.
Presented as published in 1911. 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
- canned salmon
- a quart of milk
- one-quarter cup of flour
- one rounding tablespoonful of butter
- a saltspoon of pepper
- one level teaspoon of salt
Method
Remove skin and bones from salmon, chop to measure two-thirds cup.
Cook onion in milk for twenty minutes, thicken with flour and butter.
Add salmon, strain, and serve hot.
Nutrition per serving
399Calories
21 gProtein
43 gCarbs
23 gFat
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Good Things to Eat as Suggested by Rufus (1911) by Rufus Estes, page 5. The excerpt below is the record exactly as published.
SALMON SOUP— Take the skin and bones from canned salmon and drain off the oil. Chop fine enough of the fish to measure two-thirds of a cup. Cook a thick slice of onion in a quart of milk twenty minutes in a double boiler. Thicken with one-quarter cup of flour rubbed smooth with one rounding table- spoonful of butter. Cook ten minutes, take out the onion, add a saltspoon of pepper, one level teaspoon of salt
Cook this with the app: pantry check, scaling, and the assistant.