Scalloped Salmon
From The Cook County cook book, 1912
Serves 4
Recipe by Mrs. E. D. Kelley
Presented as published in 1912. 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 Cook County cook book (1912) by Associated College Women Workers, page 170. The excerpt below is the record exactly as published.
SCALLOPED SALMON.— In a baking-dish place a layer of rolled cracker crumbs, then 1 of shredded salmon, butter, salt, and pepper; repeat until dish is nearly filled. Take a tablespoon each of butter and flour, beaten well together,, and stir in it a cup of boiling milk; when thoroughly cooked, stir in a beaten egg
Cook this with the app: pantry check, scaling, and the assistant.