1918 Salmon Loaf
1918 Salmon Loaf Recipe from the Metropolitan Cookbook This is an old school bare bones simple salmon loaf recipe that uses canned salmon. It is the classic style of recipe that extends simple less expensive ingredients to feed a larger number of people.
Ingredients
| Flaked salmon | 1 Cup (16 tbs) | |
| Stale bread crumbs | 1 Cup (16 tbs) (soaked in 1 cup scalded milk) | |
| Salt | 1 Teaspoon | |
| Onion juice | 1/2 Teaspoon | |
| Eggs yolks | 2 | |
| Lemon juice | 1/2 Teaspoon | |
| Egg whites | 2 (stiffly beaten) |
Directions
MAKING:
1. Combine ingredients in order given, folding in the stiffly beaten egg whites last.
2. Drop mixture into a well greased and crumbed pan and bake in a moderately hot oven or steam teh mixture.
3. The eggs may be omitted, using ½ cup less milk.
SERVING:
4. Serve and Enjoy!
Recipe Summary
Difficulty Level: Easy
Cook Time: 25 Minutes
Ready In: 25 Minutes
Servings: 4
