Salmon Croquettes
From 1930 Wewoka Cook Book (1930).
Source and licence
From 1930 Wewoka Cook Book (1930), printed page 1, digitised by the Internet Archive: https://archive.org/details/1930wewokacookbook
Read the original not stated by archive.org
What was changed: Read by machine from the book's scanned text into ingredients and method. The title's capitals were tidied; spelling and scanning errors are left as they are.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
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Ingredients
- 1 cup uncooked cornmeal
- 4 cups boiling water
- 1 can salmon
- 1 can red salmon
Method
- 1 cup uncooked cornmeal.
- 4 cups boiling water, 1 tsp.
- salt, 1-3 tsp.
- pepper, 3light grating nutmeg, 1 can salmon, egg and bread crumbs, frying fat.
- Cook the cereal, water and salt thoroughly as for mush, add pepper, nutmeg and salmon which has been carefully flaked.
- Turn into a square pan previously dipped into cold water;
- when cold unmold, cut into inch slices, dip in egg, then in bread crumbs and fry golden brown in deep fat.
- Drain on crumpled unglazed paper and serve.
- uauuuu Liuar 1 can red salmon, 2 tbsps.
- butter, 2-3 cup cracker crumbs, a little salt and pepper.
- Bake in moderate oven ^£j*ve with lemon slices and hard boiled egg.
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