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Salmon Loaf

A steamed loaf made from canned salmon, egg, cracker crumbs, milk, butter, salt, and pepper.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Milk and butter are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 81,283 recipes. Both carry (z)-4-heptenal, which smells biscuit, cream. The science ↓

Salmon Loaf

Ingredients

Directions

Prepare

  1. Remove bones and skin from a good sized can of salmon.

  2. Add one egg, well beaten, one cup of cracker crumbs, one-half cup of milk, one tablespoon melted butter, and salt and pepper to taste.

  3. Mix well and make into a loaf.

Cook

  1. Steam one hour and a half.

Nutrition, whole recipe (rough)

401Calories
16 gProtein
27 gFat
25 gCarbs
What these numbers assume: 6 portions
IngredientPortion assumedkcal
Milk1 cup (244ml) whole149
Butter1 tbsp (14g)102
Egg1 large egg (50g)78
Cracker5 saltine crackers (15g)66
Black Pepper1 tsp ground (2.3g)6
Salt1 tsp (6g)0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures. See the original page.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Milk + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  2. Butter + eggtop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

  3. Milk + eggtop 18% of all pairs
    Smell alikemoderate
    Cooked together88,785 recipes

    Shared aroma: 2-nonenal (fatty, green).

  4. Butter + peppertop 21% of all pairs
    Smell alikemoderate
    Cooked together85,593 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  5. Milk + peppertop 22% of all pairs
    Smell alikemoderate
    Cooked together26,984 recipes

    Shared aroma: ethyl 2-methylbutyrate (fruity, apple).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Salmon (in the method)
Forms the main body and flavor of the loaf.
Egg
Binds the mixture so the loaf holds its shape when cooked.
Cracker crumbs
Absorb liquid and give the loaf a firm, tender structure.
Milk
Adds moisture so the loaf stays soft rather than dry.
Butter
Adds richness and a little fat for a softer texture.

The step that matters

Make into a loaf. The mixture must be mixed well and shaped firmly so the egg and crumbs bind it; a loose mixture can fall apart during steaming.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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