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Salmon Sour Cream Dip

A historical recipe from Take a Can of Salmon, by United States. Bureau of Commercial Fisheries.

A historical recipe

Take a Can of Salmon, by United States. Bureau of Commercial Fisheries. Project Gutenberg eBook #62846.

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 Take a Can of Salmon, by United States. Bureau of Commercial Fisheries. Digitised by Project Gutenberg, eBook #62846 (https://www.gutenberg.org/ebooks/62846). 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. 1 pound can salmon ½ teaspoon salt 3 drops tabasco 1 teaspoon grated onion 1 cup sour cream 1 tablespoon drained red caviar Assorted crackers Drain and mash salmon.
  2. Blend in salt, tabasco, and onion.
  3. Fold in sour cream.
  4. Chill.
  5. Garnish with caviar.
  6. Serve with crackers.
  7. Makes about 1 pint of dip.