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Escalloped Salmon

Baked salmon topped with a butter‑milk‑flour sauce and cracker crumbs.

From an old cookbook · modernised transcription
By Chicago. Bethany union church. Woman's society. [from old catalog] · From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Butter and milk 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 ↓

Escalloped Salmon

Ingredients

Directions

Make the sauce

  1. Add butter to milk.

  2. When boiling, thicken with flour previously mixed to a paste with milk, and add well beaten eggs.

Assemble and bake

  1. Butter a baking dish and layer salmon, crumbs, and dressing, seasoning to taste.

  2. Bake in a moderate oven for one-half hour.

Nutrition, whole recipe (rough)

850Calories
29 gProtein
28 gFat
119 gCarbs
What these numbers assume: 5 portions
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
Milk1 cup (244ml) whole149
Butter1 tbsp (14g)102
Egg1 large egg (50g)78
Cracker5 saltine crackers (15g)66

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

By Chicago. Bethany union church. Woman's society. [from old catalog]. 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. Butter + milktop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

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

  2. Butter + flourtop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Milk + flourtop 14% of all pairs
    Smell alikelow
    Cooked together78,219 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Flour + eggtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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

    Shared aroma: decanal (soap, orange peel).

Butter and flour barely smell alike, yet cooks put them together in 124,287 recipes: they work on texture and structure more than aroma.

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

What each ingredient does

Butter
Adds richness and flavour to the milk-based sauce.
Milk
Forms the liquid base of the sauce that is thickened into a dressing.
Flour
Thickens the milk mixture into a smooth sauce.
Cracker crumbs
Add body and absorb sauce between the salmon layers.
Eggs
Set when heated, helping bind and firm the sauce.

The step that matters

Adding the flour paste to boiling milk. Flour must be fully mixed into a smooth paste with milk before it goes in, or it will form lumps that do not dissolve. Keeping the milk boiling while thickening lets the starch swell and gel properly.

“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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