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Blanche Kammerer

A baked salmon dish coated with bread crumbs, eggs, and seasonings, served with a white sauce.

From an old cookbook · modernised transcription
By Paidar, Marie, Mrs., [from old catalog] comp · From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Pepper and lemon match in chemistry and in kitchens. They rank in the top 3% of all ingredient pairs, and cooks put them together in 27,047 recipes. Both carry trans-2-nonenal, which smells cardboard, fatty. The science ↓

Blanche Kammerer

Ingredients

Directions

Make the mixture

  1. Remove skin and bones from canned salmon, chop finely.

  2. Add salt, pepper, teaspoon butter, one of lemon juice or vinegar, one-half cup soft bread crumbs, and three well-beaten eggs.

Bake

  1. Bake in a buttered baking dish placed in a pan of boiling water.

  2. Bake for twenty minutes.

Serve

  1. Turn out onto a heated platter and pour over it a rich white sauce.

Nutrition, whole recipe (rough)

554Calories
20 gProtein
7 gFat
101 gCarbs
What these numbers assume: 6 portions
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
Egg1 large egg (50g)78
Lemonjuice of 1 lemon (48ml)12
Black Pepper1 tsp ground (2.3g)6
Vinegar1 tbsp (15ml) distilled3
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.

By Paidar, Marie, Mrs., [from old catalog] comp. 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. Pepper + lemontop 3% of all pairs
    Smell alikestrong
    Cooked together27,047 recipes

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

  2. Bread + eggtop 13% of all pairs
    Smell alikemoderate
    Cooked together22,662 recipes

    Shared aroma: (e)-2-octenal (fatty, green).

  3. Pepper + vinegartop 14% of all pairs
    Smell alikemoderate
    Cooked together27,814 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  4. Bread + peppertop 16% of all pairs
    Smell alikemoderate
    Cooked together20,964 recipes

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

  5. Egg + lemontop 19% of all pairs
    Smell alikelow
    Cooked together44,316 recipes

    Shared aroma: (e,e)-2,4-decadienal (fatty, deep fried).

Egg and lemon barely smell alike, yet cooks put them together in 44,316 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

Salmon (in the method)
Forms the main body of the dish once chopped and combined.
Eggs
Set when heated, binding the salmon into a firm, sliceable mixture.
Bread crumbs
Absorb moisture and add body, keeping the mixture tender rather than watery.
Lemon juice or vinegar
Adds acidity that brightens the flavor and balances the rich salmon and sauce.

The step that matters

Baking in a pan of boiling water. The water bath surrounds the dish with gentle, even heat, so the egg custard sets softly without curdling, drying out, or overcooking at the edges.

“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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