Salmon Salad
From The Real home-keeper (1910).
Source and licence
From The Real home-keeper (1910), printed page 64, digitised by the Internet Archive: https://archive.org/details/31383027923682
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.
- Raw egg. Raw or lightly cooked egg carries a risk, above all for children, older people, anyone pregnant or unwell.
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Ingredients
- a can of red salmon
- two tablespoons sugar
- one cup of vinegar
- one teaspoon Empress mustard
- one tablespoon of cream
- one can tomatoes
- one teaspoon gelatine
- one-half glass of water
- two whole eggs
- Two hard boiled eggs
Method
- With a can of red salmon, thoroughly mix a dozen pickles and a small head of cabbage, chopped fine.
- Add the following dressing, mixing well: Beat two whole eggs with two tablespoons sugar, add a large tablespoon of butter, one cup of vinegar, one teaspoon Empress mustard, and one tablespoon of cream.
- Boil like custard.
- Two hard boiled eggs, added just before serving, improve the salad.
- Serve with lettuce leaves.
- Tomato Jelly (Salad) Take the juice of one can tomatoes, and to each glassful of juice add the juice of one-half lemon, one teaspoon of sugar, one-fourth teaspoon salt, one-: fourth teaspoon Empress pepper, one-fourth teaspoon mustard.
- Let all come to a good boil, remove and add one teaspoon gelatine, which has previously been dissolved in one-half glass of water.
- Strain and pour into individual molds.
- Let stand over night.
- Serve very cold on lettuce leaves with mayonnaise dressing.
- Garnish with bits of celery and cold boiled potatoes.