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Julian Booker Thompson recipe and travel book, 1898
Page 38
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Salmon Loaf. I can of salmon 4 crackers roll well (fine) 2 well beaten eggs 1/2 cup sweet milk, butter size of an egg salt; & pepper to taste Mix thoroughly. Put in greased cans steam 1 hour. Celery soup: Chop two cups of celery fine, and cook until tender in a little boiling water. Heat one quart of milk, add the cooked celery, salt to taste and thicken with a little flour rubbed smooth in a lump of butter, and a cup of mashed potato.
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Salmon Loaf. I can of salmon 4 crackers roll well (fine) 2 well beaten eggs 1/2 cup sweet milk, butter size of an egg salt; & pepper to taste Mix thoroughly. Put in greased cans steam 1 hour. Celery soup: Chop two cups of celery fine, and cook until tender in a little boiling water. Heat one quart of milk, add the cooked celery, salt to taste and thicken with a little flour rubbed smooth in a lump of butter, and a cup of mashed potato.
Szathmary Culinary Manuscripts and Cookbooks
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