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Salmon Loaf

A baked loaf of salmon mixed with butter, bread crumbs, eggs, milk, oil, cornstarch, cayenne pepper, and catsup.

From an old cookbook · modernised transcription
By Fredonia, N.Y. Trinity parish guild, comp. [from old catalog] · From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Butter and egg are a kitchen classic. They rank in the top 17% of all ingredient pairs, and cooks put them together in 118,967 recipes. Both carry decanal, which smells soap, orange peel. The science ↓

Salmon Loaf

Ingredients

Directions

Prepare the mixture

  1. Shred the salmon from 1 can.

  2. Beat 5 tablespoonfuls of butter lightly.

  3. Beat 4 eggs.

  4. Mix the shredded salmon with the beaten butter.

  5. Mix 1 cup of bread crumbs with salt and pepper to taste, then add the beaten eggs and stir.

  6. Combine the salmon mixture with the crumb mixture and stir until well blended.

Steam the loaf

  1. Butter a mold and pour the mixture into it.

  2. Steam the loaf for 1 hour.

Make the sauce

  1. In a saucepan, combine 1 cup of milk, oil from the salmon, and 1 tablespoonful of butter; bring to a boil.

  2. Stir in 1 teaspoonful of cornstarch to thicken.

  3. Add 1 beaten egg and stir.

  4. Add a pinch of cayenne pepper and 1 teaspoonful of catsup; stir.

Nutrition, whole recipe (rough)

655Calories
20 gProtein
19 gFat
99 gCarbs
What these numbers assume: 7 portions
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
Butter1 tbsp (14g)102
Egg1 large egg (50g)78
Chili1 tsp (2.7g)8
Black Pepper1 tsp ground (2.3g)6
Cayenne1 tsp (1.8g)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.

By Fredonia, N.Y. Trinity parish guild, comp. [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 + eggtop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

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

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

  3. Pepper + eggtop 33% of all pairs
    Smell alikelow
    Cooked together50,580 recipes

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

Pepper and egg barely smell alike, yet cooks put them together in 50,580 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

Eggs
Bind the loaf and set as they heat, holding the salmon and crumbs together.
Butter
Adds richness and moisture to the loaf and carries flavour through the salmon.
Cornstarch
Thickens the sauce as its starch swells in the hot liquid.

The step that matters

Bringing the sauce to a boil before adding cornstarch. Cornstarch only thickens fully when the liquid reaches a boil and the starch granules swell. Stir constantly while it heats so the starch disperses evenly and does not form lumps.

“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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