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Baked Canned Salmon

A historical recipe from The A B C of Cooking, by Adeline Balch Coit (1917).

A historical recipe

The A B C of Cooking: for men with no experience of cooking on small boats, patrol boats, in camps, on marches, etc., by Adeline Balch Coit (1917). Project Gutenberg eBook #45838.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Source and licence

From The A B C of Cooking, by Adeline Balch Coit (1917). Digitised by Project Gutenberg, eBook #45838 (https://www.gutenberg.org/ebooks/45838). Public domain in the USA; its status may differ elsewhere.

Read the original Public domain in the USA

What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.

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Ingredients

Method

  1. Put a can of salmon in a dish to bake, a lump of butter the size of a walnut, pepper and salt, and fill up the dish with milk.
  2. Put some cracker crumbs and a little butter on the top, and bake in the oven for 10 minutes.
  3. You can get cracker crumbs by rolling some hard tack with a rolling-pin.
  4. Or a bottle makes a pretty good roller on a clean board if you have no bread board.