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Salmon Teriyaki

A historical recipe from Allied Cookery, by Grace Clergue Harrison, Gertrude Clergue (1916).

A historical recipe

Allied Cookery: British, French, Italian, Belgian, Russian, by Grace Clergue Harrison, Gertrude Clergue (1916). Project Gutenberg eBook #44947.

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 Allied Cookery, by Grace Clergue Harrison, Gertrude Clergue (1916). Digitised by Project Gutenberg, eBook #44947 (https://www.gutenberg.org/ebooks/44947). 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.

Japan. Associated with Japan by the source's category: Japanese (confidence 0.65). "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.

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Ingredients

Method

  1. Mix well together 1/2 cup of Japanese Shoyu, and 1 tablespoonful of Mirin;
  2. put a salmon on the grill, and when nearly done spread the sauce on the salmon with a brush freely, then put back on the grill and cook until it browns.
  3. When that side is done, cook the other side the same way.
  4. NOTE.--Japanese Shoyu is made of wheat and beans;
  5. it may be obtained in New York or in any city where there is a large Japanese Colony.
  6. Mirin is cooking wine.
  7. These are most important ingredients for Japanese cooking.
  8. Chinese sauce may be used instead of Shoyu which may be obtained at any Chinese restaurant.
  9. Sauterne may be used instead of Mirin in which case add 1 teaspoonful of sugar.