Scalloped Salmon
From Standard Paper-Bag Cookery, 1912
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 Standard Paper-Bag Cookery (1912) by Emma Paddock Telford, page 15. The excerpt below is the record exactly as published.
Scalloped Salmon. — Put a layer of soft grated bread crumbs in the bottom of a wooden baking dish that has been well buttered. Sprinkle the bread crumbs with salt, pepper and bits of butter. Cover with a layer of flaked salmon, seasoning with salt and pepper and pouring in some of the oil and liquor from the can
Cook this with the app: pantry check, scaling, and the assistant.