Dinner
Salmon loaf
Marion Harland’s original method for Salmon loaf, retained as a source transcription for modern discovery.
Prep, cook, and serving values are clearly labeled editorial estimates. This transcription still needs a verified yield and modern kitchen adaptation before WorkLife will allow it to create a shopping cart.
From the cited source
Source ingredient cues
These cues were extracted from the historical method for discovery. Use the complete source method and citation alongside them.
- Flake cold boiled salmon and moisten it with a gill of cream, a half-gill of milk and two beaten eggs.
- Stir in a handful of fine crumbs, the juice of half a lemon, a tablespoonful of butter, salt and pepper to taste, and a tablespoonful of minced parsley.
- Mix thoroughly, turn into a greased pudding-dish, and bake in a steady oven for about three-quarters of an hour, then turn out upon a hot platter.
Historical transcription
Source method
- 1
Flake cold boiled salmon and moisten it with a gill of cream, a half-gill of milk and two beaten eggs. Stir in a handful of fine crumbs, the juice of half a lemon, a tablespoonful of butter, salt and pepper to taste, and a tablespoonful of minced parsley. Mix thoroughly, turn into a greased pudding-dish, and bake in a steady oven for about three-quarters of an hour, then turn out upon a hot platter. Serve with a white sauce. You may also boil this in a covered mold.
Nutrition pending
No invented nutrition numbers.
WorkLife will publish nutrition and scalable serving quantities only after this historical transcription receives a measured modern adaptation.