Skip to content

Dutch Salmon

A historical recipe from Better Meals for Less Money, by Marietta McPherson Greenough (1917).

A historical recipe

Better Meals for Less Money, by Marietta McPherson Greenough (1917). Project Gutenberg eBook #34509.

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 Better Meals for Less Money, by Marietta McPherson Greenough (1917). Digitised by Project Gutenberg, eBook #34509 (https://www.gutenberg.org/ebooks/34509). 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.

Netherlands. Associated with Netherlands by a demonym leading its title: Dutch (confidence 0.55). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.

Create an image with FoodStudio Made by our AI generator from your own prepaid SecondMem credits. We keep no picture from the source.

Ingredients

  • 1 can salmon Heat bacon fat

Method

  1. 2 tablespoons bacon fat 1 teaspoon salt 4 cups cabbage coarsely chopped 1/8 teaspoon pepper 1/4 cup boiling water 1 can salmon Heat bacon fat in frying pan, add cabbage, and cook five minutes, stirring frequently;
  2. add water and seasonings, and cook fifteen minutes or until cabbage is tender.
  3. Rinse salmon with hot water, separate into flakes, and add to cabbage.