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Salmon Sauce

A historical recipe from The Just-Wed Cook Book A Present from The Merchants of Reno, Nevada, by E. F. Kiessling (1917).

A historical recipe

The Just-Wed Cook Book A Present from The Merchants of Reno, Nevada, by E. F. Kiessling (1917). Project Gutenberg eBook #51542.

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 Just-Wed Cook Book A Present from The Merchants of Reno, Nevada, by E. F. Kiessling (1917). Digitised by Project Gutenberg, eBook #51542 (https://www.gutenberg.org/ebooks/51542). 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. Yolk of one egg, well beaten, one-half cupful of vinegar.
  2. Stir in rapidly one-half tablespoonful of sugar, salt and pepper, two tablespoonfuls of milk, two tablespoonfuls of cream.
  3. Let come to a boil, then cool and put over salmon.