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Creamed Salmon on Toast

A creamy salmon sauce served over toast.

From an old cookbook · modernised transcription
By Kaufman, Nettie M · From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Milk and butter 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 ↓

Creamed Salmon on Toast

Ingredients

Directions

Prepare

  1. Add 1 can of salmon and 1 cup of milk, then add 1 tablespoon grated cheese.

  2. Toast bread.

  3. Add 1 tablespoon butter and salt, then add 1 tablespoon flour.

  4. Remove bones and cut salmon into small pieces, then cover with cheese.

Make the sauce

  1. In a sauce pan, melt butter and add flour to make a paste.

  2. Add milk, season to taste, and boil, stirring until smooth.

  3. Drop in the salmon and boil for 1 minute longer.

Serve

  1. Serve hot on toast.

Nutrition, whole recipe (rough)

819Calories
28 gProtein
30 gFat
107 gCarbs
What these numbers assume: 4 portions
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
Milk1 cup (244ml) whole149
Cheese1 oz (28g) cheddar113
Butter1 tbsp (14g)102

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

By Kaufman, Nettie M. 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. Milk + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

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

  2. Cheese + buttertop 8% of all pairs
    Smell alikemoderate
    Cooked together7,962 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

  3. Milk + cheesetop 10% of all pairs
    Smell alikemoderate
    Cooked together4,426 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

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

    Shared aroma: isobutyraldehyde (malty, green).

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

    Shared aroma: isobutyraldehyde (malty, green).

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

Flour
Thickens the sauce as its starch swells and sets in the hot milk.
Milk
Forms the liquid base of the sauce, which thickens when boiled with flour.
Butter
Adds richness and, melted with flour, forms the paste that begins the sauce.
Salmon (in the method)
Provides the main protein and flavor, flaked into the creamed sauce.
Grated cheese
Adds savory flavor and some richness as it melts into the sauce.

The step that matters

Stirring the flour paste into the milk. Adding milk to the butter and flour paste while stirring keeps the starch dispersed, so the sauce becomes smooth instead of lumpy. Boiling then fully cooks the flour, which is what thickens the sauce.

“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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