Salmon Turbot

Name: Salmon Turbot
Ingredients: a can of salmon; 1 pt. milk; a large lump of butter; enough flour to make a half-cupful; 2 well-beaten eggs

From The Memorial Hall cook book, 1919

Recipe by Mrs. John S. Mason.

Presented as published in 1919. 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 Memorial Hall cook book (1919) by Willow Grove Memorial Hall (Willow Grove, Pa.), page 1. The excerpt below is the record exactly as published.

Salmon Turbot Season a can of salmon (retaining the juice), with salt and pep- per. Make a dressing of 1 pt. milk, a large lump of butter mixed with enough flour to make a half-cupful, and 2 well-beaten eggs

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