Recipe: Salmon and Peas Souffle

  • 1 cup hot milk ¼ teaspoon paprika
  • ¾ cup soft bread crumbs 1½ cups flaked salmon
  • 1 tablespoon butter ½ cup peas
  • ½ teaspoon salt Whites of 2 eggs

Cook crumbs, butter, and seasonings in the hot milk for three minutes; add the salmon and peas; fold in the whites of the eggs, which have been beaten very stiff; put in a greased baking dish, and bake about twenty-five minutes in a moderate oven.

Better Meals for Less Money, by Mary Green (Year 1909)

Recipe: Dutch Salmon

  • 2 tablespoons bacon fat 1 teaspoon salt
  • 4 cups cabbage coarsely chopped 1/8 teaspoon pepper
  • ¼ cup boiling water 1 can salmon

Heat bacon fat in frying pan, add cabbage, and cook five minutes, stirring frequently; add water and seasonings, and cook fifteen minutes or until cabbage is tender. Rinse salmon with hot water, separate into flakes, and add to cabbage.

Better Meals for Less Money, by Mary Green (Year 1909)

Recipe: Salmon Patties

elicious patties can be made from SALMON by combining it with bread crumbs and using a thick white Sauce to hold the ingredients together. These may be either sautéd in shallow fat or fried in deep fat.

SALMON PATTIES
(Sufficient to Serve Eight)

  •  2 c. finely minced SALMON
  •  1 c. fresh bread crumbs
  •  1 c. thick white Sauce
  •  1/2 tsp. salt
  •  1/8 tsp. pepper
  •  Dry bread crumbs

With the SALMON, mix the fresh bread crumbs and the white Sauce. Season with salt and pepper. Shape into round patties, roll in the dry bread crumbs, and fry in deep fat or sauté in shallow fat. Serve hot with or without Sauce.

Woman’s Institute Library of Cookery, Vol. 3
Volume 3: Soup; Meat; Poultry and Game; Fish and Shell Fish (Year 1928)

Recipe: Salmon Loaf

  • 2 cups cooked SALMON
  • 1 cup grated breadcrumbs
  • 2 beaten eggs
  • ½ cup milk
  • ½ teaspoon paprika
  • ½ teaspoon salt
  • 1 tablespoon chopped parsley
  • 1 teaspoonful onion juice

Mix thoroughly. Bake in greased dish 30 minutes.

Foods That Will Win The War And How To Cook Them (Year 1918)
by C. Houston Goudiss and Alberta M. Goudiss

Recipe: Escalloped Salmon

  • 1 large can SALMON
  • ½ doz. soda crackers
  • 2 cups thin white Sauce
  • Salt, pepper
  • 1 hard-boiled egg

Alternate layers of the SALMON and the crumbled crackers in a well-greased baking dish, sprinkling each layer with salt, pepper, the finely chopped hard-boiled egg, and bits of butter or butter substitute, moistening with the white Sauce. Finish with a layer of the FISH, sprinkling it with the cracker crumbs dotted with butter. Bake in a moderate oven for 30 minutes, or until the top is well browned.

Recipe: Smoked Salmon

Cut the FISH up the back; clean, and scale it, and take out the roe, but do not wash it. Take the bone neatly out. Rub it well inside and out with a mixture of salt and fine Havanna sugar, in equal quantities, and a small portion of saltpetre. Cover the FISH with a board on which weights are placed to press it down, and let it lie thus for two days and two nights. Drain it from the salt, wipe it dry, stretch it open, and fasten it so with pieces of stick. Then hang it up and smoke it over a wood fire. It will be smoked sufficiently in five or six days.

When you wish to eat it, cut off slices, soak them awhile in lukewarm water, and broil them for breakfast.

Directions for Cookery, In Its Various Branches.
Ladies and Professional Cooks.
Containing
The Whole Science and Art of Preparing Human Food. (Year 1840)

Recipe: Salmon Baked in Slices

Take out the bone and cut the flesh into slices. Season them with cayenne and salt. Melt two ounces of butter that has been rolled in flour, in a half pint of water, and mix with it two large glasses of port wine, two table-spoonfuls of catchup, and two anchovies. This allowance is for a small quantity of SALMON. For a large dish you must proportion the ingredients accordingly. Let the anchovies remain in the liquid till they are dissolved. Then strain it and pour it over the slices of SALMON. Tie a sheet of buttered paper over the dish, and put it into the oven.

You may bake trout or carp in the same manner.

Directions for Cookery, In Its Various Branches.
Ladies and Professional Cooks.
Containing
The Whole Science and Art of Preparing Human Food. (Year 1840)