Salmon Soup

Ingredients

• one-half can salmon
• one quart milk
• one tablespoon flour
• salt to taste
• pepper to taste

Method

1. 1

   Melt butter, add salt, pepper, flour, and finely chopped salmon.

2. 2

   Then add milk and bring to a boil.

3. 3

   Serve hot with toasted soda crackers.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The New century cook book (1899), page 14. The excerpt below is the record exactly as published.

Salmon Soup, One-half can salmon, one quart milk, one tablespoon flour, salt and pepper to taste. Melt butter, add salt, pepper, flour and salmon chopped very fine; then add milk. Let all come to a boil. Serve hot with toasted soda crackers. This will make soup for six people. Mrs. N. H. Towne. Lobster Chowder. Meat of one fine lobster, picked out from shell and cut into bits, one quart of milk, six Boston crackers, split and buttered, one even teaspoonful of salt, one scant quarter teaspoonful of cayenne pepper, two teaspoonfuls of butter rolled in one of pre- pared flour; a pinch of soda in the milk. Scald the milk and stir in seasoning, butter and flour; cook one minute; add the lobster and simmer five minutes. Line a tureen with the toasted and buttered crackers, dipping each quickly in boiling water before putting it in place, and pour in the chowder. Send around sliced lemon with it. Stock for Soup. Five pounds of beef and bones, two pounds of veal (shin bone), one chicken (take an old fowl rather than a young one, as it gives more taste), two carrots, one-half turnip, one onion, some celery, from three to four quarts of water, salt to taste

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