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Caxxed Salmon with Cream Sauce

Canned salmon served on toast with a cream dressing.

From an old cookbook · modernised transcription
By Colbrath, M. Tarbox · From a historical cookbook (Internet Archive) · 3 ingredients
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Caxxed Salmon with Cream Sauce

Ingredients

Directions

Prepare

  1. Keep canned salmon in the house.

  2. In case of emergency, prepare a quick breakfast in a few minutes.

  3. Heat the canned salmon.

  4. Season the salmon to taste.

  5. Place the salmon on water toast.

Make the cream dressing

  1. To make the cream dressing, combine two spoonfuls of butter with half a teaspoon of oil.

  2. Add a cupful of boiling water to the mixture.

  3. Boil for two minutes, stirring continually.

Serve

  1. Pour a cream dressing over the salmon.

By Colbrath, M. Tarbox. 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

What each ingredient does

Butter
Adds richness and fat to the dressing, giving it a smooth, creamy texture and flavor.
Salmon (in the method)
Forms the main body of the dish as the protein that is heated and seasoned.

The step that matters

Boil for two minutes, stirring continually.. Stirring keeps the fat and liquid evenly mixed and prevents the thickening dressing from scorching on the bottom of the pan or forming lumps as its starches swell with heat.

“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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