Steamed Fish - Salmon
From Magnet cream separator cook book, 1910
Other fish may be cooked in this way.
Presented as published in 1910. 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 Magnet cream separator cook book (1910) by Hamilton Petrie Manufacturing Co. Ltd., page 4. The excerpt below is the record exactly as published.
STEAMED FISH— SALMON. Wrap 4 lbs. of salmon in a piece of cheese cloth
Cook this with the app: pantry check, scaling, and the assistant.