A representation of how this dish might look when finished.

Creamed Salmon

Name: Creamed Salmon
Yield: 4 servings
Ingredients: 1 can salmon; 2 cups white sauce; 4 slices bread for toast; 2 tablespoons butter for toast; 1 pinch salt; 1 pinch pepper

From Original recipes of good things to eat, 1919.

Not kitchen-tested. No ratings, no reviews. The original text is transcribed from a historical book. The modern version is adapted with computer assistance.

Ingredients

4 servings

1 can salmon
2 cups white sauce
4 slices bread for toast
2 tablespoons butter for toast
1 pinch salt
1 pinch pepper

Method

Separate canned salmon into large pieces.
Heat gently in white sauce without breaking the pieces much.
Season with salt and pepper.
Serve hot over buttered toast.

Original recipe, verbatim

Separate canned salmon into rather large pieces and heat
without breaking very much, in white sauce. Serve on hot
buttered toast and season with salt and pepper.

Mrs. D. Dindinger.

Transcribed as printed in Original recipes of good things to eat, 1919. Spelling and punctuation are left as in the source scan.

Not shown: too few ingredients matched to estimate responsibly.