Estimated Nutrition (whole recipe, rough)
What these numbers assume — 13 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Salmon | 100g cooked | 208 |
| Milk | 1 cup (244ml) whole | 149 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Cracker | 5 saltine crackers (15g) | 66 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Cayenne | 1 tsp (1.8g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Capers | 1 tbsp (9g) drained | 2 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 tablespoon of flour
- one cup of cold boiled spaghetti
- 1 cup drawn butter
- 2 cups of cold cooked salmon
- 1 tablespoon capers
- 1 tablespoon of butter
- 1 pint of milk
- 3 tablespoons of butter in a sauce-pan
- 1 teaspoon of butter
- 2 teaspoons of fiour
- 1 teaspoon of sugar
- a cup of grated cheese
- a pinch of salt
- a cup of cracker crumbs
- 1 lemon
- 1 pgg beaten light
- 1 egg well beaten
- 2 well beaten eggs
- 75 salmon
- 2 eggs well beaten
- salt
- cayenne
- pepper
- lemon juice
Directions
For 1 can of salmon rub 1 tablespoon of flour and one of butter together in frying-pan; when melted add 1% cups of milk, then salmon. When done squeeze in juice of 1 lemon and pour the whole over toasted bread. Mrs. H. T. H.
SALMON (RECHAUFFE).
One cup of cold boiled spaghetti, cut small ; 1 cup drawn butter ; 1 pgg beaten light; 2 cups of cold cooked salmon "picked up" with fork; 1 tablespoon capers. Heat butter, mix spaghetti and fish, season, add capers and stir lightly into sauce, breaking fish as little as possible. When mixture bubbles all over, fold in eggs with long, even strokes and serve. ^Mrs. C. A. Martin.
SALMON CROQUETTES. One can salmon, 1 egg well beaten, ^ cup of bread crumbs, salt, dash of cayenne pepper, juice of % lemon. Drain off liquor and mince the fish; melt and work in 1 tablespoon of butter; moisten with some of the liquor ; add crumbs, flour the parts into rolls, stand in a cool place for 1 hour, fry in hot lard. Mrs. John Sabin.
SALMON AU GRATIN. Bone and flake a can of salmon. Make a gravy of flour and water and a little butter. When of the c-onsistency of syrup, stir in the salmon with a half a cup of grated cheese and a pinch of salt. Serve hot.
^Ibs. H. J. Webbee.
ESCALLOPED SALMON. Pick fine 1 can of salmon, add grated onion and salt and pepper to taste. Boil 1 pint of milk, mix •? tablespoons of flour, butter size of an egg, add to the hot milk and let all thicken. Add 2 well beaten eggs and salmon to the milk, putting fine bread crumbs on top. Bake in quick oven, the salmon may be added in layers.
Jennie Northrup.
THE USEFUL 00 OK BOOK 75
SALMON" LOAF. Melt 3 tablespoons of butter in a sauce-pan ; add 2 eggs well beaten, 2-3 of a cup of cracker crumbs, salt and pepper to taste, and all fish from 1 can of salmon, and add to above mixture. Work until very fine, put in greased baking powder can, cover and steam 1 hour. Eemove from can while hot and set on ice. Serve sliced on platter, garnished with hard boiled eggs, parsley and quarters of lemon.
Mrs. John Sabin.
BAKED SAEDINBS. Toast erustless slices of bread, and butter them. Place drained sar- dines on granite plate and squeeze over them a few drops of lemon juice. Sprinkle with fine cracker crumbs. Set in oven and bake 10 minutes. Place on toast and serve wifth tomato sauce. Tomato Sauce: One can tomatoes, strained; 1 teaspoon of butter; 2 teaspoons of fiour; l^ tea- spoon of onion juice; 1 teaspoon of sugar; salt and pepper to taste.
Lauka MoKay.
SAEDINES CANAPES. Eemove skin and bones from sardines and mash to a paste. Season with lemon juice. Spread on round of entire wheat bread. Lay a ring of the white of a hard boiled egg in the center, and fill the space with minced olives. Surround the ring with sifted yolk of egg.
Laura McELiY.
SHAD, STUFFED. Fill Ash with forcemeat of well seasoned bread crumbs in which have been chopped % dozen large, fresh mushrooms or y^ can of cham- pignons. Sew fish up, dredge with salted fiour and lay in dripper on very thin slices of salt pork. Cover with more pork as thin as writing paper. Adi small cup of hot water, cover, cook 13 minutes to the lb., basting frequently with butter and water to which has been added juice of lemon. G-arnish with crisp pork and make sauce by straining liquor and thickening with brown flour. Mrs. C. A. Martin.