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Smoked Salmon Cream
From Soyer's standard cookery, 1912
Serves 1
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 Soyer's standard cookery (1912) by Nicolas Soyer, page 223. The excerpt below is the record exactly as published.
Smoked Salmon Cream. Finely pound three ounces of smoked salmon, adding grad- ually three tablespoonfuls of fresh cream and two ounces of softened butter. Rub the whole through a fine wire sieve, and finish with an addition of three tablespoonfuls of whisked cream
Cook this with the app: pantry check, scaling, and the assistant.