Salmon (to Dry)

Name: Salmon (to Dry)
Yield: 1 servings
Ingredients: Salt; 3 or 4 oz. of saltpetre; 2 oz. of bay salt; 2 oz. of coarse sugar

From The Ideal cook book, 1899

Serves 1

Dried salmon is best broiled or boiled.

Presented as published in 1899. 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 The Ideal cook book (1899) by Anne Clarke, page 13. The excerpt below is the record exactly as published.

Salmon (to Dry)—Ingredients—Salt, 3 or 4 oz. of saltpetre, 2 oz. of bay salt, 2 oz. of coarse sugar

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