Spiced Salmon (Pickled)
From Mother's Cook Book: Containing Recipes for Every Day in the Week, Including .., 1902
Will keep for a long time in a cool place.
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 Mother's Cook Book: Containing Recipes for Every Day in the Week, Including .. (1902) by Marion Harland, page 17. The excerpt below is the record exactly as published.
SPICED SALMON (PICKLED). Boil a salmon, and after wiping it dry, Bet it to cool; take of the water in which it was boiled, and good vinegar each equal parts, enough to cover it; add to it one dozen cloves, as many small blades of mace, or sliced nutmeg, one teaspoonful of whole pepper, and the same of allspice; make it boiling hot, skim it clear, add a small bit of batter
Cook this with the app: pantry check, scaling, and the assistant.