Salmon, to Kipper
From The "Queen" cookery books: Pickles and Preserves, 1902
Soak slices for 20-30 minutes before cooking if kept long.
Presented as published in 1902. 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 "Queen" cookery books: Pickles and Preserves (1902) by S. Beaty-Pownall, page 82. The excerpt below is the record exactly as published.
Salmon, to Kipper. — Cut up, clean and scale the dsh, and remove the bone neatly, then rub it well all over with equal parts of salt and brown sugar, to which you add a tiny pinch of saltpetre
Cook this with the app: pantry check, scaling, and the assistant.