Salmon Mold
From A calendar of dinners, with 615 recipes, 1922.
Not kitchen-tested. No ratings, no reviews. The original text is transcribed from a historical book. The modern version is adapted with AI.
Ingredients
Method
Remove oil, skin, and bone from the salmon.
Rub salmon smooth, add well-beaten eggs, rolled crackers, salt, and pepper.
Turn into a greased mold and steam for one hour.
To make the sauce, melt Crisco and blend with flour in a saucepan over the fire.
Add milk, stir, and boil for five minutes.
Add a well-beaten egg and seasonings, then pour immediately over the unmolded salmon.
Garnish with parsley.
Original recipe, verbatim
Salmon Mold
1 can salmon 3 eggs
2 tablespoonfuls Crisco 1 tablespoonful Worcestershire
}4 cupful roiled crackers sauce
Salt and pepper to taste
Sauce
1 tablespoonful Crisco 1 cupful milk
1 tablespoonful flour Salt and pepper to taste
1 egg Parsley
For the mold. Remove oil, skin and bone from the salmon. Rub
salmon smooth, add eggs well beaten, crackers, and seasonings. Turn into
a Criscoed mold, and steam for one hour. Turn out and serve with sauce.
For sauce. Blend Crisco and flour in a saucepan over fire, add milk,
and stir and boil for five minutes. Add egg well beaten, and seasonings,
pour at once over salmon. Garnish with parsley.
Sufficient for one small loaf.
Transcribed as printed in A calendar of dinners, with 615 recipes, 1922. Spelling and punctuation are left as in the source scan.
Not shown: too few ingredients matched to estimate responsibly.